Recipe Name vegetarian chili Submitted by mnfarrs Recipe Description Great basic vegan chili Quantity 1 Quantity Unit gallon Prep Time (minutes) 15 Cook Time (minutes) 30 Ready In (minutes) 45

Ingredients Amount Measure Ingredient 1/2 cup olive oil, extra virgin 1 large Onion, chopped 1 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Peppers, sweet, red, raw, chopped 6 cups (8 fl oz) water 2 cans (16 fl oz) tomatoes canned, diced 4 cups Kidney beans, canned (15oz drained) 1 teaspoon oregano, dried 3 tablespoons chili powder, or more to taste 1 tablespoon Spices, ground cumin 1/2 tablespoon coriander, ground 2 teaspoons fennell 1 tablespoon salt, to taste (may need more) 1 teaspoon pepper, to taste 1/3 cup flour, Gluten free all purpose mix 1/3 cup flour unbleached Steps Sequence Step 1 In 6 qt. pot, fry onions, pepper, and fennel seed in olive oil until onions slightly softened on med high heat. About 2-4 min. 2 Add water, tomatoes, beans, salt and seasonings (to taste). Bring to a boil and simmer for about 10-20 min. 3 In a blender add 1-2 cups of the chili and white four and blend until smooth. Add to chili and bring to a boil over med to med high heat, lower heat and allow to simmer about 5 min to thicken. 4 Serve over brown rice. Garnish with fresh tomatoes and cilantro.