Saturday, March 8, 2008

Vegetarian Chili

I've always loved chili, but have never been able to find a vegetarian version of it. Here's a recipe that I've had and enjoyed.

Time needed for whole ordeal: about one hour
Serves: around 6-8 people

3 tablespoons of olive oil
1 large onion, chopped
1 large green/red bell pepper, chopped
2 garlic cloves, minced
2 celery ribs, diced
14.5 ounce can of Italian style stewed tomatoes
2 tablespoons chili powder
2 teaspoons ground cumin
0.5 teaspoon dried basil
8 ounces of mushrooms, sliced
2 medium zucchini, sliced
2 large carrots, sliced
16 ounce can of red kidney beans
1.5 teaspoons of salt
.25 teaspoons of cayenne
.25 cup chopped parsley
16 ounce container of sour cream

1: In a large soup pot, heat oil and cook onion over medium heat, stirring occasionally, until softened (2-3 minutes) Add bell pepper, garlic and celery. Cook and stir until soft (another 3-5 minutes)

2: Add tomatoes, chili powder, cumin, basil, mushrooms, zucchini, and carrots. Cover, and reduce the heat to a medium-low, and cook for 25 minutes.

3: Add corn, kidney beans with their liquid, salt, and cayenne. Simmer while covered for 10 minutes. Sprinkle with parsley. Serve hot with sour cream.


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