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veggie lovers chili

(1 rating)
susiecuse avatar
Recipe by
susan scalise
@susiecuse
syracuse, NY

This is one of the very first dishes I made when I became a vegetarian. It is hearty and satisfying. It is what I called a transitional dish to vegetarianism.

►
(1 rating)
yield 6 -8
prep time 35 Min
cook time 1 Hr

Ingredients For veggie lovers chili

  • 2 can
    crushed tomatoes (28 oz)
  • 2 lg
    bell peppers (any color) (diced)
  • 1 lg
    carrot (diced)
  • 2 lg
    onions (diced)
  • 2
    garlic cloves (crushed)
  • 2 md
    potatoes, peeling is optional (diced)
  • 4-5
    vegetable bouillon cubes (or paste to taste)
  • 1/4 c
    chili powder (or to taste)
  • salt (to taste)
  • black pepper (to taste)
  • 2 Tbsp
    olive oil, light
  • 1 can
    great northern beans
  • 1 can
    black beans
  • low-fat cheddar cheese (shredded)
  • low-fat sour cream

How To Make veggie lovers chili

  • 1
    In a large stock pot, sautee carrots for 3-4 minutes on medium heat.
  • 2
    Add peppers and onions, cook for additional 2-3 minutes.
  • 3
    Add the garlic and cook for another minute or two. Add half the chili powder. You may need to adjust this amount later.
  • 4
    Add the tomatoes and boullion. Stir to combine and bring to a boil. Then reduce heat to simmering.
  • 5
    Add the potatoes. Cook for 30 minutes.
  • 6
    Add the beans, salt and pepper. Add the rest of the chili powder if desired.
  • 7
    Serve hot with cheese and sour cream on top. This is also very good served over brown rice or whole wheat elbow macaroni. Remember, you can always adjust the heat level by adding hot sauce, chopped chilis, or other hot peppers.
  • 8
    For a special treat I serve this with cornbread. I have also made this as an "Impossible Pie" type recipe in the oven.
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