Spicy vegetarian chili from scratch

Just made an excellent spicy vegetarian chili from scratch.
Have water, bread and kleenex handy.

  • 3 tbl Olive oil
  • 1 diced red pepper
  • 1 diced medium onion
  • 6 crushed cloves of garlic
  • 2 diced large carrots
  • 2 tbl chili powder
  • 1 1/2 tsp cumin
  • 1/2 tsp cayenne
  • 2 tsp italian seasoning
  • 1 14 oz can of black beans
  • 1 14 oz can of white beans
  • 1 14 oz can of pinquito beans
  • 1 28 oz can of roasted diced tomatoes
  • 1 packet of frozen corn
  • 1 4 oz can of jalapeno chilies
  • 3 tbl of tomato paste
  • 3 chopped large mushrooms

  • Heat oil in large saucepan until hot.
  • Add red pepper, onion, garlic and carrot to pan and heat (medium to hot) for 8 minutes.
  • Add spices to pan, stir and heat for 2 minutes.
  • Add beans, tomatoes, corn, jalapeno chilies and tomato paste to pan and simmer for 15 minutes.
  • Add mushroom to pan, stir in, and simmer for another 15 minutes.

Serves 6-8 (depending how hungry you are).

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