Recipe - Hearty Vegetarian Chile

16 ounce Corn
16 ounce Beans; any type
16 ounce Canned tomatoes; or fresh
8 ounce Tomato sauce
One fourth cup Cajun sunshine; up to 1/2
cup (or any other chile
sauce)
5 tablespoon Heinz chile sauce
One half teaspoon Curry powder
1 tablespoon Prepared mustard
One fourth cup Sour cream; up to 1/3 cup

Drain corn and beans, add to tomatoes in a deep skillet. (My favorite chile
pan is a black cast iron unit about 2 One half inches deep). Put at medium heat.
While mixture warms, add tomatoe sauce, Cajun Sunshine, chile sauce, curry
powder, mustard, and 8 oz. water (or so, until the mixture has just enough
liquid to cook, but not to much!). After coming just to boil, let simmer on
Low heat for 4555 minutes or until beans are tender. Keep heating to
reduce mixture until it reaches "good chile viscosity." Add water if
necessary. Add sour cream and continue heat for 10 or so minutes more or
until the mix is warm. Serve with good bread and greens... Ingredients for
this excellent vegetarian chile are variable, depending on what is
available, what crops are season, and how hot the cook decides to make the
dish. The recipe uses canned corn, beans, and tomatoes, but fresh produce
is all ways preferred when available. Of course dry beans need a good water
soak before being used to prepare the chile. We've tried several hot
sauces, and most are good, but I just prefer the Cajun Sunshine, or if
fresh chiles are avalable, use them. The amount of 'hot ingredient' is of
course to be determined by the cook.

Busted by Christopher E. Eaves cea260@airmail.net
Posted to recipeludigest by "Christopher E. Eaves" cea260@airmail.net on
Mar 15, 1998