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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Summer Vegetarian Chili Recipe

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This recipe for Summer Vegetarian Chili is from From Bunny's Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 T. extra virgin olive oil
1 cup chopped red onion
5 large cloves garlic, crushed or minced
2 T. chili powder, or more to taste
2 tsps. ground cumin
2 cups juicy chopped fresh tomatoes (or 14.5oz. can of no-salt-added diced tomatoes)
1-1/2 cups cooked black beans with 1/2 cup liquid (or 1 - 15oz. can no-salt-added black beans, undrained)
1 cup water (or red wine)
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup whole kernel corn
1 cup chopped white or portobello mushrooms
1 cup chopped fresh cilantro, packed
1/8 tsp. cayenne pepper, or more to taste
Salt and freshly ground black pepper, to taste
Directions:
Directions:
Heat oil in medium pot. Add onion, garlic, chili powder, and cumin. Saute over medium heat until onion is soft, about 5 minutes. Add remaining ingredients and stir. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft. Add more liquid if needed. Serve alone or over rice (preferably brown).
Number Of Servings:
Number Of Servings:
6 servings
Personal Notes:
Personal Notes:
Optional garnishes: reduced-fat cheddar cheese, onion, fat-free sour cream, guacamole, fresh cilantro

 

 

 

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