Forget-Me-Not Cottage

Vegetarian Chili

Here's a simple, nutritious, delicious chili I make for my family often during the chilly winter months.

3 cups Dry Pinto or Kidney Beans

8 cups Water

4 Cloves Garlic, chopped

1/2 Med. Yellow Onion, chopped

1/2 Green Pepper, chopped

2 15oz cans Tomato Sauce

1 sm. can Corn, or a cup Frozen Corn

1 1/2 tsp. Chili Powder

1/8 tsp. Cayenne

1 tsp. Salt

1 tsp. Cumin

Soak beans overnight.  Place beans in pot with water and garlic.  Cook until tender-about 2 1/2 hours.

When beans are tender, cook onion and pepper in a little oil.  Add all ingredients to beans and simmer for at least 30 minutes.  Sometimes, if I take this chili to a pot luck, I'll add some Morningstar Meal Starter Soy Crumbles to the mix with the onion and green pepper to give it a meatier texture and flavor.

Serves 6, with leftovers for lunch.  I double this recipe for a large gathering.

Garnish with grated cheese, and serve with homemade cornbread. Yummy!

Untitled Comment

06:34, February 3, 2008 .. Posted by gabbie427

Sounds yummy.

God's Blessings,
Amy Jo

Untitled Comment

04:31, February 7, 2008 .. Posted by knitmama

My husband asked me to find a 'good' vegetarian chili recipe for our church's chili cook off/fellowship supper the end of this month just his past Sunday!!! I think I'll be using this one!! Thanks SO much for posting this!
Denise (Domestic Angel)