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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

Louise's Vegan Chili Recipe

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This recipe for Louise's Vegan Chili is from A Good Feed: A Journey Through Life, Love and Travel with Family and Friends , 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 package of tempeh
1 chopped jalepeno
2 carrots sliced
1 onion
1 eggplant cut in pieces and over roasted
1 zucchini cut into cubes
1 summer squash cut into cubes
6 ripe tomatoes cut into chunks
3 cloves of garlic chopped
1/2 head of parsley finely chopped
1 package of vegetarian broth or homemade
1 small bunch of green beans chopped
1 stalk celery chopped finely
3 cups of mixed cooked dried beans such as kidney and black or great northern beans
1/4 cup olive oil
1 large container of v8 juice
salt and pepper to taste
Directions:
Directions:
Saute carrot in half of the olive oil for 5 minutes
Add garlic, onion, jalapeņo, celery until slightly translucent
Add tomatoes, zucchini, green beans roasted eggplant and summer squash, cook for 5 minutes
add vegetable broth and bring to a boil, cook till vegetables are lightly cooked then add chopped tempeh and enough V8 juice to make brothy
add cooked dried beans and parsley
cook for 20 minutes more or until desired consistency, adding V8 or both as necessary
salt and pepper to taste

*if you like you can add a green or red pepper when you start with the carrot.
Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
A big hit at the DeCola Cuttyhunk summer vacation 2010

 

 

 

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