Vegetarian Chili

Posted on January 20, 2011

Makes six cups

Ingredients

  • 2 Tbsp. olive oil
  • 1/2 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp olive oil
  • 15 oz can, tomato sauce
  • 14 oz. can, black beans or chickpeas or half of each, drained and rinsed
  • 1 cup corn, canned or frozen
  • 2 cups mixed vegetables (peppers, mushrooms, asparagus, and carrots)
  • 1 tbsp chili powder
  • 1 tsp each oregano, cumin & basil
  • Cilantro (to taste) (optional)

    • Cooking Instructions

    1. In saucepan, sauté onion and garlic in oil over medium heat for 5 minutes or until onions are soft.
    2. Add tomato sauce, kidney beans, corn, chili powder, oregano, cumin, basil and stir. Bring mixture to boil, reduce heat, cover and simmer 5 minutes.
    3. Stir in cilantro (if using) and heat through.

    My daughter and I have refined this recipe over the years from one that had “veggie ground round” to a true vegetarian chili. Try it — it is such an easy and delicious “meal in a bowl”. Use whatever veggies you have in your fridge.

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