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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is my mom's vegetarian chili recipe, and I grew up loving it. I've had all kinds of chili, meat and meatless, and this is still the best. So easy to make, very filling, and perfect for a cold day. My roommate once ate a bowl when she had the flu and said she felt 80% better after the chili! Who knows what magical properties it has; I just know it's REALLY good! Ingredients:
3 garlic cloves, minced |
1 teaspoon ground cumin |
1 tablespoon olive oil or 1 tablespoon cooking oil |
1/2 teaspoon ground pepper |
1 (28 ounce) can italian-style tomatoes |
1 (15 ounce) can red kidney beans or 1 (15 ounce) can diced tomatoes |
1 (15 ounce) can garbanzo beans |
1 cup water |
1 (15 ounce) can black beans |
1 (6 ounce) can tomato paste |
1 cup chopped carrot |
1 tablespoon chili powder |
1 -2 small zucchini, chopped |
1 tablespoon dijon-style mustard |
1 (10 ounce) box frozen whole kernel corn |
1 teaspoon dried basil |
3 -5 dashes hot pepper sauce |
1 teaspoon dried oregano |
Directions:
1. Sauté garlic briefly in a big Dutch oven or pot.
2. Stir in the undrained tomatoes, water, tomato paste, chili powder, mustard, basil, oregano, cumin and pepper.
3. Drain each can of beans, rinse them, and add to the pot.
4. Reduce heat and simmer, covered for 15 minutes.
5. Stir in the carrots, corn, and zucchini and the hot pepper sauce.
6. Simmer, covered for 15 minutes.
7. Serve with grated cheese.
8. Note: you can substitute other kinds of beans and canned corn for the frozen.
9. Add more water or tomatoes if mixture is too thick.
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