Festive Vegetarian Chili
You can have chili without the carne. Here’s a great recipe with out the meat that tastes just great for the game or just for the cold Winter Days.
Jan 1, 2007
Real chili or jalapenos work a lot better than the dried kind. Do be careful with preparing them. Take a sharp paring knife and carefully cut them open. The seeds have the heat so discard them unless you want to burn your mouth off. Then slice it. Wash your hands right after or you might accidentally touch your eyes.
FESTIVE VEGETARIAN CHILI
- 1 medium red onion
- 1 clove garlic
- Soya Sauce
- 1 tablespoon chili powder (or to taste) or one or two real chilis or jalapeños
- 3 small thin skinned potatoes
- 1 carrot
- 1 celery
- 1 small red bell pepper
- 1 can (15 ounces or two cups) drained garbanzo beans
- 1 can (15 ounces or two cups) drained kidney beans
- 1 can (14 fl. Ounces) stewed tomatoes
- 1 small (5.5 fl. Ounces) can tomato paste
- 1 teaspoon oregano
- 1 can (12 ounces) corn cornels
In a large deep frying pan or wok fry onions with garlic till golden brown. Add diced potatoes, carrots, celery and pepper. Stir in garbanzo and kidney beans and stewed tomatoes and tomato paste, Soya sauce, chili powder and oregano. While stirring, put the temperature on high till it boils. Stir in corn. Turn temperature down to simmer and cover for at least a half hour. The longer the better. It tastes best the next day.
See
White Chili with ground Turkey meat
