Recipe: Vegetarian Chili
Summary: Vegetarian chili that combines every garden vegetable with every spice in the pantry. This delicious dish has an ingredient as long as your arm, but its worth tracking down the items and putting this together.
Ingredients
- 1 Large Onion, chopped
- 1 Large Green Pepper, chopped
- 1 Large Sweet Red Pepper, chopped
- 3 Medium Carrots, thinly sliced
- 6 Garlic Cloves, minced
- 2 Tablespoons Olive Oil
- 1 Can Crushed Tomatoes, undrained, (28 ounces)
- 1 Can Hominy, rinsed and drained, (16 ounces)
- 1 Can Kidney Beans, rinsed and drained, (16 ounces)
- 1 Can Pinto Beans, rinsed and drained, (15 ounces)
- 1 Can Garbanzo Beans or Chickpeas, rinsed and drained, (15 ounces)
- 2 Cups Water
- 1 Can Tomato Paste, (8 ounces)
- 3 Tablespoons Chili Powder
- 2 Tablespoons Worcestershire Sauce
- 1 Tablespoon Ground Cumin
- 2 Teaspoons Dried Thyme
- 2 Teaspoons Dried Parsley Flakes
- 1/2 Teaspoon Sea Salt
- 1/2 Teaspoon Fresh Ground Black Pepper
Instructions
- In a soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender.
- Stir in the remaining ingredients.
- Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes or until heated through.
Preparation time: 30 minute(s)
Cooking time: 30 minute(s)
Number of servings (yield): 8
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