Randy's Vegetarian Cookbook



Vegetarian Chili

1  onion, chopped
1/2 cup chopped celery (about 2 stalks)
1/2 cup chopped bell pepper (about 1/2 medium)
2 Tblsp oil
  
1/2 cup cooked corn, drained (about 1 ear)
1 cup dry pinto or kidney beans, cooked & drained
  (reserve 1/4 cup liquid)
1/4 cup bean cooking liquid
1  8-oz can tomato sauce
1/3 cup chopped peanuts
1/2 tsp oregano
2 tsp chili powder (or more to taste)
1/2 tsp ground cumin
1/4 tsp crushed red pepper (or to taste)

Saute onion, celery, and bell pepper briefly in oil.

Combine sauteed vegetables with remaining ingredients. Simmer for a few minutes.

Good with rice.

I often make a quadruple batch of this chili and freeze in individual sized portions.
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