"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Vegetarian Chili Recipe

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This recipe for Vegetarian Chili, by , is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maxine Ashton
Added: Saturday, April 25, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 tbsp. vegetable oil
2 (I use more) cloves garlic, minced
1 medium onion, chopped
1 green bell pepper, chopped
2 cans (14 1/2 oz. each) Ready-Cut tomatoes, undrained
3 tbsp. Red Wine Herb & Vinegar Dressing
1 tsp. ground oregano
1 tsp. ground cumin
1 tbsp. chili powder
1 can (15oz) Black Beans, undrained
1 can (15oz) Pinquitos or Pinto's undrained
1 can (15 1/2 oz) Garbanzo Beans drained
1 can (15 1/4 oz) Kidney Beans, drained
Garnish (optional) shredded cheddar cheese and/or sliced avocado

Directions:
Directions:
Heat oil in a large kettle; add garlic, onion, and bell pepper; saute over medium-high heat, until vegetables are crisp-tender. Add tomatoes, dressing, seasonings and beans. Stir well to combine. Cover and simmer 5-10 minutes; spoon into bowls and garnish with cheese and avocado, if desired.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is a delicious, fast and nutritious meal. Leftovers are great. I make it and eat it all week.

 

 

 

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