Tuesday, January 31, 2006

Simple Vegetarian Chili

Ingredients (use vegan versions):

* 2 tomatoes or 1 can of diced tomatoes
* 1 green bell pepper, or a combination of other colored bells
* 1 medium sized onion
* 2 cans of chili beans in sauce or 2 cans of your choice: kidney,
pinto, black
* 1 15 oz. can of tomato sauce, unseasoned
* olive oil
* 3/4 cup (when sliced) canned or fresh mushrooms
* veggie "crumbles" (optional)
* 1/2 teaspoon cumin (Add more or less to taste)
* 1/2 teaspoon chili powder (add more or less to taste)
* dash of cayenne pepper


Chop up the onion, mushroom (if not canned), and bell pepper. You can
chop them in big chunks, which is preferable because it adds eye appeal
and makes the chili hardier. Or you can chop them more finely, it is
completely up to you. Sauté those in a big sauce pan with the olive

Once the onions become somewhat soft and translucent, add in diced
tomatoes (if using canned, reserve the liquid, if using fresh, seed the
tomatoes). Add in tomato sauce and allow the sauce to clean the bottom
of the pan, in order to keep all of the great flavors. Turn the burner
down to medium or medium- high and let it simmer for a while, to
thicken the sauce.

Add in beans, reserving the liquid, and add in crumbles. Stir well and
add seasoning, combining them completely into the chili.

Cook it for longer at this point to thicken it, serve it as is, or add
the reserved liquid to thin it a bit, it is all personal preference.

Serves: 3-4

Preparation time: 30 minutes


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