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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.
TOTAL TIME: Prep: 20 min. Cook: 3 hours YIELD:10 servings

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

  • 1. 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 cup: 125 calories, 4g fat (1g saturated fat), 0mg cholesterol, 747mg sodium, 20g carbohydrate (6g sugars, 6g fiber), 5g protein .

Reviews for Vegetarian Chili

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MY REVIEW
jamiebonner User ID: 1661696 74797
Reviewed Nov. 17, 2008

"This was good. A little spicy for the kids. Next time I will prepare it with 2 cans of beans and reduce the chili powder to 2 tablespoons."

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