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Vegetarian Chili

Vegetarian Chili
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.
10 ServingsPrep: 20 min. Cook: 3 hours

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
© Taste of Home 2013

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Vegetarian Chili (continued)

Directions (continued)

  • 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).
Nutrition 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.
© Taste of Home 2013