"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Vegetarian Chili Recipe

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This recipe for Vegetarian Chili, by , is from Generations of Love, Memories and Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Teri Thompson
Added: Tuesday, October 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 tbls oil
2 onions chopped
3 garlic cloves minced
1 28oz can dices tomatoes, undrained
1 can pinto beans, undrained
1 can black beans, undrined
2 cups cubed seeded and peeled butternut or acorn squash
3/4 cup water
3 seeded and chopped chilis (dried chilis)
1 tsp cumin
1 1/2 tsp chili powder
3/4 cup frozen corn
1/2 cup peanuts (optional)

Directions:
Directions:
Heat oil in large sauce pan or dutchh oven until hot. Add onions; cook 2 to 3 minutes, stirring frequently. Add garlic; cook and stir 1 minutes.
Stir in all remaining ingredients except for the corn. Bring to a boil. Reduce heat; partially cover. Simmer 20 minutes or until the squash is tender.
Add corn and peanuts; cook 5 to 8 minutes or until the corn is tender.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
I like to add a spoonful of sour cream and a little cheese on top, then serve

 

 

 

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