Recipe - Vegetarian El Paso Chili

1 lg Green pepper; chunked,
(about 1 cup)
1 lg Onion; chopped coarsely,
(about 1 cup)
1 cn (28 oz) crushed tomatoes
1 cn (28 oz) whole peeled
tomatoes
2 cn (15 oz) red kidney beans
One half cup Dried pearl barley
2 tablespoon Olive oil
1 lg Clove garlic; crushed or
cut or sliced up thinly
2 tablespoon Chili powder
2 tablespoon Unsweetened cocoa powder
One half teaspoon Ground cumin
2 teaspoon Freshly ground black pepper
One half teaspoon Salt
1 One half tablespoon Louisiana Hot Sauce

This meatless chili recipe uses a little olive oil, no animal products, and
is a dish that will satisfy the heartiest meateater; he or she will never
miss the beef or poultry. Makes about 8 cups.

Boil 1 One half cups of water, add the barley, reduce the heat, cover the pan
and simmer for 20 minutes; let stand, off the heat, for 10 minutes. The
grain will still be very firm, almost crunchy. In a separate skillet, sauté
the peppers, garlic and onions in the olive oil until tender, but not
browned. Add these to the partiallycooked barley, along with the kidney
beans (rinsed lightly and drained) and the spices. Coarsely break up the
whole tomatoes, then add them and the crushed tomatoes to the barley and
vegetables in a large sauce pot. Mix thoroughly, then simmer, covered, over
low heat for at least 3 hours.

Posted to bbqdigest by "James Hedrick" ticc94@worldnet.att.net on Mar
25, 1999, converted by MM_Buster v2.0l.