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Vegetarian Chili Recipe

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This recipe for Vegetarian Chili is from The Beth and Scott Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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