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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Vegetarian Chili Recipe

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This recipe for Vegetarian Chili is from Circle of Serbian Sisters 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. 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
Directions:
Directions:
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.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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