Hedden Family Recipes

Vegetarian chili

Ingredients:

½ cup dry red wine
¼ cup cider vinegar
1 yellow onion
6 cloves garlic
2 large green onions
4 tomatillos
1 large tomato or one 14 ounce can of diced tomatoes
10 sprigs of fresh cilantro
1 Tbsp. sugar
1½ tsp salt
2 cups dried kidney beans or pinto beans
rice: ½ cup cooked or 2 TBSP uncooked
½ tsp coarsely ground black pepper
4 tsp chili powder
1 tsp cumin
1½tsp oregano
4 Tbsp. corn oil
2 jalapeño chilis or other hot chilis
1 bell pepper and 1 large poblano (pasilla) chili, or 2 bell peppers
½ cup corn (frozen or canned)

Directions:

Pour wine and vinegar into bowl. Chop up half of yellow onion, half of garlic (three cloves), and all of the green onions, tomatillos, tomato, and cilantro, and put in bowl with wine and vinegar, then add sugar and salt and stir. Cover and allow to stand overnight.
Place dried beans in a large pot and rinse thoroughly several times with fresh cold tap water. Discard any small pebbles and any beans or parts of beans that float. Cover with a large excess of fresh cold tap water and allow to stand overnight. If you are around during the day, drain and replace water several times.
The next day, drain and replace water again, but this time use just enough water to cover beans (not too large an excess). Bring beans to a boil, then turn down heat to where water is just boiling. Add rice. Stir periodically to prevent beans sticking to bottom of pot. Leave uncovered at this step. This allows you to watch the beans as they cook: If you added too little water, add more; if you added too much, keep pot uncovered for longer to allow excess water to evaporate.
While beans are boiling, put corn oil in a frying pan and bring to a low heat. Chop other half of yellow onion, rest of garlic (three cloves), hot chilis, put in frying pan and sauté.
While onion, garlic, and chilis are sautéing, chop up peppers into pieces about ½ inch square, and add them to the beans. Also add corn, black pepper, chili powder, cumin, and oregano.
When onion, garlic, and chilis are ready, add to beans.
Allow beans to cook until tender. Beans can be covered at this point, unless excess water needs to be allowed to evaporate.
When beans are tender, turn off heat and add wine and vinegar mixture. Cover and allow to stand with heat off.