RFCJ RECIPE ARCHIVE
Posted by : maxine Chili - pareve
Rhode Island is blessed with 2 kosher caterers, Izzy's and Jeff's. Both serve great food, but now Jeff's is expanding into the retail market. Recently, "The Jewish Voice of RI" the organ of the Jewish Federation, published some of Jeff's tastiest recipes. Here's a good one for keeping warm in the Sukkah: Vegetarian Chili 10 servings 1/2 lb tofu, drained well, shredded coarsely, and marinated for 1 hour. 1/4-1/2 cup soy sauce for tofu marinade. 1 lb kidney beans, soaked overnight and cooked. 4 T canola oil, divided 1 large onion, diced 1 med. green pepper, seeded and diced 1 cup celery, diced 1 large carrot, grated 1 tsp salt 1 tsp cumin or to taste 1/2 tsp mustard powder 1 tsp chili powder, or to taste 1 can (8 oz.) tomato sauce 1/4-1/2 cup sherry (optional) Heat 2 T oil in 12" skillet. Saute onions until translucent. Add celery, green pepper, and cook ten minutes. Add grated carrots, cook another 5 minutes. Add spices, beans, tomato sauce and sherry, cover and cook over low heat 2 minutes. Heat 2 T oil in small skillet. Saute tofu quickly over medium heat for about 5 minutes. When tofu begins to brown, add to chili and mix thoroughly. Cover and cook another 2-4 minutes to heat through thoroughly.
