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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

VEGAN Chili Recipe

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This recipe for VEGAN Chili, by , is from Our Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Bonnie Wisniewski


I like the flavor you get from roasting the veggies first, but not needed

2 TBPS oil ( veggie or olive )
2 large onions
4 big garlic cloves - chopped or use 2 tbsp minced
2 jalapenos, chopped or use a different chili with less heat
2 cans ( big cans about 28 ounces ) of plum tomatoes or canned tomatoes ( drain the liquid but keep the juice. We'll use that later ). Chop the tomatoes into chunks
small can tomato paste
2 green peppers or 1 green 1 yellow, etc
2 big carrots, peeled and chopped
1 TBSP cumin
1/4 tsp salt
1/2 tsp cayenne
2 cans of pinto beans
2 small zucchini or one zucchini and one yellow squash
1 tsp chili powder

Couldn't be easier

Saute your onions and garlic in the oil.
Add your tomatoes and about 1 cup of the juice
Add your veggies and spices

Reduce the heat to a simmer, and cook for about half hour

Add zucchini last because it cooks fast - about 5 minutes

Boon! dome




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