Friday, October 28, 2011

Insanely Easy Vegetarian Chili

I have done it again.  Below is a recipe I tried out last night because well the whole family has been under the weather and I heard on the weather that it was going to get cold so I thought some night warm hearty chili would do the trick. 

We didn't have everything on the ingredients list but it still turned out pretty tasty.  DH ate 3 full bowls, Khalifah had a nice sized baby bowl and Africa even ate it without to many complaints ;).

I used fresh corn and kidney beans instead of canned.  We didn't have mushrooms.  I subbed tomatoes for ketchup chili powder for cayenne (only 1 tsp not the recommended tbsp) and Coriander for cumin.  Oh and I threw in about 1/4 tsp of salt for taste.






Insanely Easy Vegetarian Chili
recipe image
Rated:rating
Submitted By: Tia
Photo By: Extra Foamy
Prep Time: 25 Minutes
Cook Time: 30 Minutes
Ready In: 55 Minutes
Servings: 8

"This recipe is a great alternative to traditional chili. It combines onions, carrots, celery, red and green bell pepper, mushrooms, tomatoes and corn."
INGREDIENTS:
1 tablespoon vegetable oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 cup chopped celery
1 tablespoon chili powder
1 1/2 cups chopped fresh mushrooms
1 (28 ounce) can whole peeled tomatoes
with liquid, chopped
1 (19 ounce) can kidney beans with liquid
1 (11 ounce) can whole kernel corn,
undrained
1 tablespoon ground cumin
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
DIRECTIONS:
1.Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes.
2.Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
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