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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.
- 2 tablespoons olive oil
- 1 onion, large
- 1 cup celery, diced
- 2 green bell peppers, diced
- 3 large carrots, diced
- 2 cups red wine
- 1⁄4 cup tomato paste
- 1⁄4 cup cilantro, minced
- 1⁄4 cup lemon juice
- 2 tablespoons chili powder
- 3 tablespoons garlic, minced
- 1 tablespoon ground cumin
- 5 drops hot pepper sauce
- 2 tablespoons sugar
- 3 (14 ounce) cans crushed tomatoes
- 3 (15 ounce) cansgarbanzoe beans, undrained
- 3 (15 ounce) cans kidney beans, drained and rinsed
- salt (to taste)
- pepper (to taste)
- Heat oil in a 6 quart stockpot, and add the onion, celery, bell peppers and carrots; cook until tender, about 15 minutes.
- 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.
- 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.
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.
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!