Easy Veggie Chili
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Ingredients (use vegan versions):
- 3 14 oz cans of beans (I use a mix of black and kidney)
- 1 28 oz can of diced tomatoes with Italian seasonings
- 2 tablespoons chili powder plus more to taste
- 1/4 teaspoon cheyenne pepper
- 1/4 teaspoon black pepper plus more to taste
- dash of salt
- 2 tablespoons minced garlic (I use the diced jarred kind and it comes out fine)
- 1 medium onion -- chopped
- 1 medium green pepper-- chopped
- olive oil
Directions:
This is my version of veggie chili.
It's so easy that even my friends
who "can't cook" have made it with no
trouble. Be sure to use enough chili
powder and pepper or it will be rather
bland.
In a large stock pot, heat a small
amount of olive oil over medium heat.
Saute the onion, pepper and garlic
until tender.
Add the can of tomatoes
and spices. Lower the heat.
Drain and
rinse beans and add them to the pot.
Stir and allow to simmer for flavors to
combine. Adjust seasonings. (If you
allow this to sit over very low heat,
you don't have to watch it-- just stir
occasionally. The longer it cooks, the
better it tastes.)
Serve over brown rice or barley. It's
also good with a sprinkle of vegan
cheddar "vegan cheese".
Serves: 4
Preparation time: 15 minutes (plus cooking time)
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