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Vegetarian Chili Recipe

With the abundance of beans, vegetables and flavor in this spicy chili, you'll never miss the meat! My family has been enjoying this meal for many years.

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Vegetarian Chili Recipe

Prep: 20 min. Cook: 3 hours

Yield: 10 Servings

20 180 200

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

Directions

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. Yield: 8-10 servings (2-1/2 quarts).

Nutritional Facts 1 serving (1 cup) equals 125 calories, 4 g fat (1 g saturated fat), 0 cholesterol, 747 mg sodium, 20 g carbohydrate, 6 g fiber, 5 g protein.

Originally published as Vegetarian Chili in Home-Style Soups, Salad and Sandwiches Cookbook , p15