Vegetarian Chili from the Gene Autry Museum of Western Heritage

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Total Time
1hr 45mins
Prep 45 mins
Cook 1 hr

Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times.

Ingredients Nutrition

Directions

  1. Heat oil in a 6 quart stockpot, and add the onion, celery, bell peppers and carrots; cook until tender, about 15 minutes.
  2. Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans; and salt and pepper to taste.
  3. Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.
Most Helpful

5 5

I love this recipe, the chili is delicious. I freeze it and use it as I need it and it always tastes great. This is one of my favourite dinners.

5 5

This chili was fantastic! I think it is my new favorite! I stumbled upon it looking to use up wine from a bottle I didn't care for. The only modification that I accidentally made was that I drained the chickpeas. This did not seem to affect the taste or consistency, so I might continue to drain in the future. I topped each serving with a little pepper jack cheese, which worked nicely. This recipe does get even better when the flavors meld longer and I also enjoyed it for lunch the next 2 days. Mexican blend cheese also worked nice. Definitely a keeper! Thanks!