vegetarian chili

It’s snowing, and we’re having chili for dinner.

Makes 4.5 cups; serves 4 to 6

2 tablespoons vegetable oil
2 cups chopped onions
6 cloves garlic, minced
one-quarter cup of chili powder
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
4 cups chopped tomatoes
1 bay leaf
one-half teaspoon sugar
one-half teaspoon salt, or to taste
one-eighth teaspoon ground red pepper (optional)
3 cups cooked kidney beans (cooked from dry; or canned, drained)

In a 4-quart saucepan, heat the oil over medium-high heat. Add the onions and garlic; cook, stirring, until softened, about 2 minutes. Stir in the chili powder, paprika, cumin, and oregano until absorbed.

Stir in the tomatoes, bay leaf, sugar, salt, and red pepper; bring to a boil. Reduce heat and simmer, covered, 20 minutes, stirring occasionally.

Add the beans; simmr, covered, 15 to 20 minues longer or until chili is slightly thick, stirring occasionally. Discard the bay leaf.

Variation: Add 1 cup chopped green bell peppers when you add the onions.

From Carol Gelles’ 1,000 Vegetarian Recipes. ISBN: 0-02-542965-5.

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