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  Maple leaf chili
 
Yield: 6 Servings
 
2 ea Garlic cloves minced      4 ea Onions chopped
1 tb Oil      1 tb Chili powder
2 ts Cumin ground      1/4 ts Cinnamon
3 tb Basil chopped      1 tb Oregano chopped
1 tb Marjoram chopped      1/4 ts Cayenne
1 c Celery chopped      1 1/2 c Green bell pepper chopped
4 c Tomatoes crushed      1/2 c Unsalted peanuts toasted
4 c Kidney beans cooked      1 tb Molasses
 Salt & pepper Saute garlic & onions in oil in a large skillet. Stir in the chili powder herbs & spices. Let cook for a few minutes longer. Stir in the celery bell pepper & tomatoes. Simmer for 15 minutes. Coarsely chop the peanuts & stir in with the remaining ingredients. Simmer gently for 20 to 30 minutes. Serve hot. Vegetarian Gourmet Winter 1995

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