Vegetarian Chili Recipe
The Best Vegetarian Chili Recipe Ever! You can use this as a base recipe, add any beans you want and substitute zucchini and/or summer squash for the peppers. Also, you can use soy protein crumbles and cut back on the vegetables. The seasonings here are what I use – feel free to add more or less to your taste. If this recipe turns out too chunky for your taste, add half a cup of red wine or a dark beer. Have fun!
Ingredients:
1 (16 oz) can petite diced tomatoes
1 (16 oz) can tomato sauce
1 green pepper, diced
1 red pepper, diced
1 yellow pepper, diced
1 onion, diced
2 jalapenos, diced
1 (8 oz) can black beans
1 (8 oz) can red kidney beans
1 (8 oz) can pinto beans
1 (8 oz) can garbanzo beans (aka chic peas)
1/3 cup chili powder (or to taste)
3 tsp cumin
3 cloves garlic, minced
1 tsp oregano
1/8 tsp ground cloves
1/8 tsp cinnamon
1/4 tsp white sugar
salt and pepper to taste
Directions:
Combine all ingredients in a large pot or crock pot. Bring to a boil, turn down heat and allow to simmer for at least an hour. Serve with cheese, sour cream and scallions.
