MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: California Chili
Categories: Chili
Yield: 6 Servings

1 tb Olive oil -OR-
1/4 c Water
1 md Onion; chopped
1 sm Red bell pepper;
- seeded & chopped
1 Fresh hot chile;
- seeded & minced (optional)
2 cl Garlic; minced
8 Ripe plum tomatoes; diced
1/4 c Tomato paste
2 tb Chili powder
1 ts Fresh oregano; minced -OR-
1/2 ts Dried oregano
1 1/2 c Water
1/2 c Dry red wine
3 c Cooked kidney beans -OR-
30 oz Beans (2 cans);
- rinsed & drained
Salt
Black pepper; freshly ground
2 md Ripe Hass avacados;
- peeled, pitted, diced,
- for serving
1/2 c Black olives;
- brine cured, pitted,
- sliced, for serving

To complete the picture, serve with a bottle of good California wine
and some San Francisco sourdough bread. Be sure to prepare the
avocado at the very last minute to avoid discoloration.

Heat the olive oil or water in a large pot over medium heat. Add the
onion, bell pepper, chile (if using), and garlic. Cover and cook
until softened, about 10 minutes. Add the tomatoes, tomato paste,
chili powder, oregano, water, wine, beans, and salt & pepper to
taste. Simmer until the flavors are blended and the desired
consistency is achieved, 30 to 45 minutes. Serve hot, topped with the
avocados and olives.

Recipe by Vegan Planet by Robin Robertson

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