Vegetarian Chili Recipe

This is a recipe sent in by Meg as an entry into the Gimme Recipes! Contest.  I’m a fan of vegetarian chili, and this one looks great.  

VEGETARIAN CHILI RECIPE

extra-virgin olive oil
1 small onion, chopped
3/4 cup chopped celery
1 cup shredded/chopped carrots
3 cloves garlic finely chopped
2 (14.5 oz.) can undrained diced tomatoes
1 small can tomato paste
1 vegetarian bouillon cube
1 1/2 cups water
1/2 t. ground cumin
1 Tb. chili powder
2 (15 oz.) cans kidney beans, rinsed and drained

Saute onion, celery, carrots and garlic in a bit of olive oil in a LARGE pot until veggies are tender.  Then dump in tomatoes, t. paste, bouillon cube, WATER, spices and beans… Cook approx. 20-40  minutes, until flavors combine. 
 
 
Good served on a baked potato, (my husband puts it on veggie dogs), or w/ fritos, cheese and/ or sour cream…. YUM!!
* I also add “veggie ground beef” along with the vegetables
 
PS-not sure if this counts b/c of the processed part of the rules.  The beans/tomato do go thru a “process” to get in the can so if this doesn’t count just try it for yourself–trust me!!!
We can eat off this for days and I’m not even a huge chili fan usually.
Note to Meg: You’re safe!  It’s easy to find these items without preservatives, additives, etc. so I don’t consider them processed either.

One thought on “Vegetarian Chili Recipe

  1. I love chilli dishes. Here is one simple chilli recipe for a hot Indian snack called “Mirchi Vada”:

    4 medium sized Boiled potatoes peeled and mashed.
    Add spices and salt as per taste. In India, it is made quite spicy.
    Boil 10-12 green chillies (bigger the better).
    Deseed them if you like else leave the seeds (again here more often than not seeds are not discarded)
    Cut the chillies and fill them with the mashed potatoes as prepared above.
    Take 250 gm black gram flour. Add water and make a thick paste. You can add some more spices and red chille to this paste.
    Dip the stuffed green chille in this paste so that they are fully covered.
    Deep fry them in oil till they turn golden yellow.
    You green chille “pakora” or “Mirchi Vada” is ready to be devoured.
    You can eat them with sauce or specially prepared tamarind sauce.

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