Vegetarian Chili


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Serves 8-10 | Prep Time 15 minutes | Cook Time 60-90 minutes

Why I Love This Recipe

My daughter just became a vegetarian. Enough said. (This did turn out to be pretty tasty, though)


Ingredients You'll Need

¼ pound kidney beans, washed and soaked*
¼ pound great northern beans, washed and soaked*
2 tablespoons olive oil
1 clove garlic, minced
1 cup shredded carrots
½ cup chopped green peppers
½ cup chopped onions
2 (28 oz) cans whole tomatoes, chopped
2 tablespoons chili powder
1 teaspoon southwest seasoning, optional
Salt and pepper to taste
1 cup hot picanté sauce (you can also use spicy bloody mary mix)
2 cups water

*just use canned beans if you like


Directions

Rinse the beans and pick out any stones. Put them in a large saucepan, cover with water and bring to a boil. Remove from heat, cover and let sit for an hour.


Meanwhile, in a large saucepan, saute the carrots, onions, garlic and green pepper in the olive oil over medium/high heat until softened, about 5 minutes. Add the tomatoes, seasonings, picante sauce, water, and the soaked beans (if using canned beans, add near the end)


Bring the chili to a boil, reduce heat to simmer, cover and cook for 60-90 minutes.


Serve chili topped with lowfat sour cream and shredded sharp cheddar cheese.


Questions, Comments & Reviews



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