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The Best Vegetarian Chili Recipe

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This recipe for The Best Vegetarian Chili is from The George and Margaret Lucas Family Cookbook Vol. 2, 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 1/2 cups chopped onion
2 green peppers, chopped
3 celery stalks, chopped
4 garlic cloves, minced
2 tbsp. oil
2 x 28 oz. cans tomatoes (diced or crushed)
14 oz. can kidney beans
14 oz. can black beans
2 cups sliced fresh mushrooms
1 1/2 cups water
1/2 cup raisins
1/4 cup vinegar
1 bay leaf
1 tbsp. chili powder
1 tbsp. parsley
1 1/2 tsp. basil
1 1/2 tsp. oregano
1/2 tsp. pepper
1/4 tsp. to 1/2 tsp. Tabasco sauce
1 cup cashews
grated cheddar cheese
sour cream

Directions:
Directions:
Saute onion, green pepper, celery and garlic in oil until tender. Add tomatoes and beans with liquid, along with remaining ingredients, except cashews, cheese and sour cream. Cover and simmer for 1 hour. Uncover and simmer another hour. Remove bay leaf (if you can find it). Add cashews at the end. Serve with grated cheddar cheese and a dollop of sour cream.

Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
20 minutes to prep and 2 hours to cook
Personal Notes:
Personal Notes:
This chili is a favorite of mine because it is so flavourful and freezes really well. Other vegetables can also be included.

 

 

 

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