By Rivka Perlman

January 9, 2012

Tomorrow Night’s Dinner! special Recipe from the Queen’s Consultant!

I recieved this recipe from Renee Chernin from the  . So I went to check out her site before posting it. Once I did, I have to admit – it was hard to get back to my site! I found so much wisdom and inspiration there. I’m not a huge recipe person but reading her words awakened some hidden truths in me.  There’s deep wisdom on that website! – and Very good food! In the meantime – enjoy your chili!

Vegetarian Chili – From Cooking For the King

This one is has all the goods:

healthy, vegan, economical, freezable, parve, and it will feed you for days!

 Don’t get scared like I did by the length of the recipe.

Basically you run around your kitchen putting in 

every tasty thing you own, and get to feel like a world class cook!

The Chili Recipe

1 tablespoon vegetable oil

1/2 large onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

1 (28 ounce) can crushed tomatoes

1 (28 ounce) can diced tomatoes

1 (14.5 ounce) can kidney beans

1 (14.5 ounce) can corn

I small zucchini, diced

I small yellow squash, diced

1 portobello mushroom, diced

2 carrots, peeled and diced

1 tablespoon tomato paste

2 cups water

1/2 cup brewed coffee

2 tablespoons chile powder

1 tablespoon Tabasco, more or less depending on your heat threshold

2 teaspoons ground cumin

1 teaspoon cocoa powder

1/4 teaspoon cinnamon

1. In a medium stockpot, heat oil over medium high heat.

When almost smoking, add onion and bell peppers.

Cook, stirring occasionally, for 5 minutes until vegetables are very soft.

2. Add remaining ingredients. Bring to a boil, lower heat and simmer, uncovered for 2 hours.

Stir occasionally.

3. Ladle over rice or pasta. Top with shredded cheese,

taco chips, jalapeno peppers and/or chopped fresh onion.

Add crumbled tofu, or leftover shredded chicken or beef. Endless possibilities

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