Vegetarian Chili
  • Cooking Time: 60-90 minutes
  • Servings: 8-10
  • Preparation Time: 15 minutes
  • 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
  1. 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.
  2. 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)
  3. Bring the chili to a boil, reduce heat to simmer, cover and cook for 60-90 minutes.
  4. Serve chili topped with lowfat sour cream and shredded sharp cheddar cheese.
My daughter just became a vegetarian. Enough said. (This did turn out to be pretty tasty, though)