"A nickel will get you on the subway, but garlic will get you a seat."--Old New York Proverb

Vegetarian Chili Recipe

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

Natasa Kordic


1 Tbsp. olive oil
2 c. onion, chopped
3 garlic cloves, minced
4 c. water
2 Tbsp. sugar
2 Tbsp. chili powder
2 Tbsp. Worcestershire sauce
2 14.5 oz cans diced tomatoes, undrained
1 15.5 oz can chickpeas, rinsed and drained
1 15 oz can kidney beans, rinsed and drained
1 15 oz can black beans, rinsed and drained
1 16 oz can cannellini beans, rinsed and drained
1 15 oz can corn
1 6 oz can tomato paste

1) Heat oil in a large Dutch oven or heavy pot over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add 3 cups water, sugar, chili powder, Worcestershire sauce, diced tomatoes, chickpeas, kidney beans, black beans, cannellini beans, and corn, stirring to combine.

2) Combine the remaining cup of water and tomato paste in a bowl, stirring with a whisk until blended. Stir tomato paste mixture into bean mixture. Bring to a boil; reduce heat, and simmer 10 minutes or until thoroughly heated.

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