Vegetarian Chili Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1/2 cup chopped onion
1 garlic clove, minced
1 tablespoon vegetable oil
1 cup chopped carrot
1 cup chopped celery
3/4 cup chopped green pepper
1/4 cup chopped green onions
1 cup chopped fresh mushrooms
1 can (6 ounces) pitted ripe olives, drained and chopped
1 can (6 ounces) tomato paste
4-1/2 cups water
1 can (15 to 16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 medium tomato, chopped
1 can (4 ounces) chopped green chilies
3 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon crushed red pepper flakes, optional
1/4 teaspoon cayenne pepper, optional
Instructions
In a Dutch oven or soup kettle, saute onion and garlic in oil for 5 minutes. Add carrot, celery, green pepper and green onions; cook for 7 minutes or until crisp-tender. Add mushrooms, olives and tomato paste; blend well. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer for at least 3 hours.
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