3 c Beans, dried;
-soaked,cooked
3 tb Chili Powder
2 lg Onions, chopped
2 tb Cumin
2 lg Carrots, grated or
-finelychopped
2 ts Cayenne
1 Bell pepper, chopped
1 tb Basil
6 Garlic cloves, chopped
1 ts Thyme
1 Serrano pepper, seeded
-andchopped
1/4 c Tamari
2 tb Olive Oil
1 ts Salt Or To Taste
26 oz Spaghetti sauce,
-commercial
Instructions:
On medium-high, stir fry vegies, garlic and serrano in olive oil for 5
minutes. Add spices; stir fry 5 minutes more. Add drained beans; stir
into spices for a few minutes. Add spaghetti sauce, stir, lower heat
to simmer, and cook 30 minutes.
The team created this recipe from ingredients available from any
supermarket because they wanted it to be easy for anyone to make.
4th place winner in the 5th Annual Lone Star Vegetarian Chili
Cook-Off, held Oct. 3, in San Antonio. Created by Alice Strong,
Barbara Holmes and Becky Holmes, of Houston.