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"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating."--Luciano Pavarotti

Vegetarian Chili Recipe

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This recipe for Vegetarian Chili is from The Robin Gordon Family 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 cup each of dry red kidney beans, black beans and pinto beans
28 oz can of crushed tomatoes
24 oz canned tomato sauce
1 cup chopped carrots
½ cup chopped onion
1 can fat free chicken or vegetable broth
1 tsp olive oil
non stick spray
2 tsp cumin
1 ½ tsp cayenne pepper
½ tsp minced garlic
½ tsp oregano
1 tsp salt
Directions:
Directions:
Soak beans overnight in enough water to cover.
Strain and add fresh water to cover. Simmer for 3 hours
adding a cup of water after the 1st & the 2nd hour.
Spray saute pan with non-stick spray and heat on top of stove to medium.
When spray starts getting brown, add olive oil and onions and carrots and
saute. Add vegetables and all other ingredients and simmer for 3 hours over
low heat stirring frequently. Serve hot & sprinkle with shreaded cheddar cheese, dolup low fat sour cream Serve with nacho chips.
Mix with ½ cup of brown rice if desired.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
8 hrs. soak time, 15 min. Prep. time, 3 hrs cooking

 

 

 

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