Sunday, May 28, 2017

VEGETARIAN CHILI, So Tasty and Filling

June 16, 2010 by  
Filed under Mexican food, Vegetarian

Serving Size : 6

  • 1 large Onion — chopped
  • 3 Garlic cloves — crushed & chopped
  • 2 Tablespoons vegetable or olive Oil
  • 2 Celery ribs & or 1 fennel bulb — diced
  • 1 red or yellow pepper, chopped, optional
  • 1 1/2 teaspoons Chili powder
  • 1 t Cumin
  • 1/2 ts Cayenne pepper, or to taste
  • 1 can chopped Tomatoes
  • 4 c Beans, kidney, black, pinto -and/or garbanzo — cooked (canned or cooked at your house)
  • 1/2 lb Tofu — crumbled (optional)
  • 1 1/2 ts Salt, or to taste
  • 1 Tablespoon fresh Oregano, chopped, or 1 teaspoon dried

Saute onion and garlic in oil until onion is soft. Add celery/fennel, chopped red pepper, and spices. Saute another 2-3 minutes. Add tomatoes. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes. To cook raw beans: Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour. Bring to a boil in same water and simmer about 1 hour or until tender.

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