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Who says meatless meals are wishy – washy?

Like your food VERY flavorful? Try Food Sharing Network‘s vegetarian chili – and feel free to adjust the heat.

Spicy Vegetarian Chili

The Basics:

  • 3 15.5 ounce cans beans (garbanzo, dark red and navy), rinsed and well-drained
  • 28 ounces diced tomatoes, packed in tomato juice
  • 6 ounces tomato paste
  • 10 ounces mild Ro Tel Diced Tomatoes and Green Chilies
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 yellow pepper, cored and chopped
  • 1 orange pepper, cored and chopped
  • 1 tablespoon chili powder
  • 1/2 teaspoon crushed red pepper
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 3 tablespoons olive oil
  • 2 bay leaves
  • 3 handfuls fresh parsley leaves
Make this chili as hot as you like - or not.

Make this chili as hot as you like – or not.

We like pickles with our chili- give it a try.

We eat pickles with our chili- give it a try.

Sauté onion, garlic and peppers in oil until slightly golden.

Add chili powder, crushed red pepper, salt and pepper. Cook on medium high for about one minute until ingredients sizzle.

Add other ingredients, bring to a boil stirring and simmer uncovered about 45 minutes, stirring every 15 minutes or so. Chili should be thick but not mushy.

Goes great with rice, mashed potatoes, pickles, green salad and any opinionated green vegetable, such as broccoli.

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