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Title: Peanut Chili
Yield: 10

Ingredients

      1 lb unsalted roasted peanuts; (4
           - cups)
  1 1/2 tb peanut oil
      2 md onions; chopped
      4 md clove garlic; chopped
      3    stalks celery; chopped
      3 md carrots; chopped
      2    jalapeno or serrano chilies;
           - seeded and chopped
      1 lg green bell pepper; chopped
      2 tb chili powder
      2 tb chopped fresh oregano
      1    or 1 tbs. dried oregano
      2 tb chopped fresh basil
      1    or 1 tbs. dried basil
      1 tb ground cumin
    3/4 ts coarse salt
    1/4 ts freshly ground pepper
    1/8 ts cayenne pepper; or more to
           -taste
  3 1/2 c  chopped tomatoes; (about 7
           -medium)
      1    or 35-oz. canned chopped
           -tomatoes w; ith
      1    liquid
  3 1/2 c  vegetable broth
      2 tb molasses
      1    ***for garnish***;
           -(optional)
      1    shredded monterey jack
           -cheese
      1    chopped fresh cilantro;
           -(optional)

Instructions

10 SERVINGS DAIRY-FREE

This zesty chili is rich and satisfying, so small portions should do
nicely. It is best made a day or so ahead; rewarm over low heat stirring
occasionally. Serve with whole-grain bread or over hot fluffy rice to
soak up all the liquid.

Place 1/2 cup peanuts in blender or food processor. Pulse on and off very
briefly until coarsely chopped. Remove to a plate and reserve for
garnish.

Add remaining peanuts to blender or food processor. Pulse on and off
until nuts are minced and cling together in clumps.

In large heavy pot, heat oil over medium-high heat. Add onions and garlic
and cook, stirring often, until onions are softened, about 8 minutes. Add
celery, carrots, chilies and bell pepper and cook, stirring often, 5 to 7
minutes.

Stir in chili powder, oregano, basil, cumin, salt, pepper and cayenne
until well combined. Add minced peanuts, tomatoes, broth and molasses and
mix well. Bring to a boil, reduce heat to low, cover and simmer until
mixture is slightly thickened and flavors have blended, about 30 minutes.

Adjust seasoning to taste. Serve hot, sprinkled with reserved peanuts.
Garnish with cheese and cilantro if desired.

Adapted from Nuts by Ford Rogers (Fireside, 1993).

PER SERVING: 368 CALORIES; 13G PROTEIN; 25G TOTAL FAT; (4G SAT. FAT) 24G
CARBOHYDRATE; 0MG CHOLESTEROL; 265MG SODIUM; 6G FIBER

Per serving: 131 Calories (kcal); 4g Total Fat; (26% calories from fat); 4g
Protein; 22g Carbohydrate; 1mg Cholesterol; 753mg Sodium
Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1
Fat; 0 Other Carbohydrates

Recipe by: Vegetarian Times Magazine, December 1999, page 35

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