"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Vegetable and Bean Chili Recipe

  Tried it? Rate this Recipe:


This recipe for Vegetable and Bean Chili, by , is from Struttman Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dan Taylor & Julie Schultz
Added: Tuesday, July 28, 2009


1 T. olive or vegetable oil
2 medium onions, chopped
2 tsp. finely chopped garlic
2 c. frozen corn
1 lb. frozen broccoli, carrots and cauliflower
19 oz. can red kidney beans, drained, rinsed
15 oz. can chick peas (garbanzo beans), drained and rinsed
2 cans (14.5 oz.) diced tomatoes with green chiles, undrained
1 can (8 oz.) tomato sauce
2 T. chili powder
3 tsp. ground cumin
3/4 tsp. salt
1/8 tsp. ground red pepper (cayenne)

In 4 1/2- to 5-quart Dutch oven, heat oil over medium-high heat. Add onions and garlic; cook 4 to 5 minutes, stirring frequently, until onions are softened.
Stir in remaining ingredients. Heat to boiling. Reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until chili is hot and vegetables are crisp-tender.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!