"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Veggie Chili Recipe

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This recipe for Veggie Chili, by , is from The Warner Family and Friends' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jessie Richart
Added: Monday, March 13, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 medium green pepper diced
1 medium onion diced
1 bag (12 oz) frozen soy crumbles
1 can diced tomatoes
1 c. V8 juice or tomato juice
1 can beans rinsed (black, kidney or pinto)
2 garlic cloves minced
1 tbsp. chili powder
1 tbsp. sugar
1 tsp. cumin
1 tsp. oregano
2 tbsp. vegetable oil
salt and pepper to taste
(optional - shredded cheddar cheese, sour cream, sliced avocado, salsa)

Directions:
Directions:
Heat oil in a 4 quart pot. Add green pepper, onion and soy crumbles and brown. Add remaining ingredients, cover pot and simmer for 1 hour (longer if desired). Serve in large bowls and top with optional ingredients if desired.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
1 1/2 hours
Personal Notes:
Personal Notes:
As Ross would say, "she just threw a few things together," but I really based this on the recipe my mother gave me called "E Street Chili."

 

 

 

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