Vegetarian Chili
- Ready In:
- 30mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
- 3 (15 ounce) cans kidney beans
- 1 (15 ounce) can garbanzo beans
- 2 garlic cloves, minced
- 1 medium onion, rough chopped
- 1 tablespoon olive oil
- 1 (26 ounce) can whole tomatoes
- 2 (15 ounce) cans diced tomatoes
- 1 tablespoon dried oregano
- 1⁄2 teaspoon dried basil
- 3 tablespoons chili powder
- 1 teaspoon cumin
directions
- Rinse all beans to remove salt and set aside.
- Heat the olive oil in a large pot. Add garlic and onion and saute until onions are opaque.
- Add all remaining ingredigents and bring to a boil.
- Reduce heat and simmer for 20 minutes (or longer) until thick.
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Reviews
-
Good vegetarian chili. Subbed one can kidney beans for one can black-eyed peas. Furthermore I added one teaspoon salt and one tablespoon soy sauce at the end of cooking time since we found it a little bland. That lifted up the taste and made the chili very nice indeed. We did miss vegetables and next time I will add a bag of mixed vegetables. When making it I felt I was making a "can meal" since one can after the other was put into the pot. But OK, it was nice and I served it with grated cheese and sour cream. Thanks for posting. Made for PAC, Fall 2009.
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I did do some subbing I switched out the can of whole tomatoes and used tomatoe sauce and one less can of kidney beans. That is all to do with personal ppreference. I never measure chili powder but just keep adding until I get the heat we like LOL so might of been more or less then stated I am not a huge fans of garbanzo beans but they were'nt to bad in this LOL Made for PAC Fall 2009
RECIPE SUBMITTED BY
I work full-time and try to cook at home all but one night a week. I enjoy bold flavors and re-creating old favorites using lower fat and healthier ingredients.
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