Friday, January 14, 2011

Vegetarian Chili

Vegetarian Chili

1 tsp veg oil
1 cup chopped onions
¾ cup chopped carrots
3 cloves garlic, minced
1 cup green bell pepper, chopped
1 cup red bell pepper, chopped
¾ cup celery, chopped
1 tbsp chili powder
1 ½ cups fresh mushrooms, chopped
1 can whole peeled tomatoes with liquid, chopped
1 can kidney beans with liquid
1 can whole kernel corn with liquid
1 tbsp ground cumin
1 ½ tsp dried oregano
1 ½ tsp dried basil

Heat oil in large saucepan over medium heat. Sauté onions, carrots and garlic until tender. Stir in green pepper, red pepper, celery and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook for additional 4 minutes. Stir in tomatoes, kidney beans and corn. Season with cumin, oregano and basil. Bring to a boil and reduce to medium heat. Cover and simmer for approximately 20 minutes, stirring occasionally. Garnish each serving with chopped chives. Serve hot.

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