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Vegetarian Chili Recipe

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This recipe for Vegetarian Chili, by , is from Dick's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Richard Bailey
Added: Thursday, February 23, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 large can plum tomatoes
1 large can crushed tomatoes
1 large onion, finely chopped
1 green pepper, seeded and finely chopped
3 to 4 cloves garlic, peeled and minced
2 bay leaves
1 regular size can dark red kidney beans
1 regular size can light red kidney beans
1 can pinto or white beans
1/3 of a 1 pound box small pasta (macaroni, shells, etc.)
1 pkg. Harvest Vegetable Crumbles
1 can chicken broth
1 can beef broth
1 tbsp. sugar
2 to 3 tsp. chili powder
1/2 tsp. cumin

Directions:
Directions:
Spray large pot or dutch oven with cooking spray. Add bay leaves, onion, peppers and garlic and cook until soft. Add tomatoes, sugar, vegetable crumbles, beef and chicken broth. Cook over low heat, stirring occasionally to prevent sticking. Add spices and beans, stirring well. When mixture is heated through, add pasta and cook slowly until pasta is done, watching carefully to prevent sticking. Taste and adjust seasoning, then cook another 30 or 40 minutes. Allow to cool and chill, as flavor is better the following day.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
1-1/2 hours

 

 

 

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