Hearty Vegetarian Chili
Yield
6 servingsPrep
15 minCook
45 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
seeded, chopped |
|
| 3 | tablespoons |
vegetable oil
|
|
| 1 | tablespoon |
mustard seeds
|
|
| 1 | tablespoon |
chili powder
|
|
| 1 | teaspoon |
cumin seeds
|
|
| 1 | teaspoon |
cocoa powder
unsweetened |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 16 | ounces |
tomatoes, canned
no salt added, chopped |
|
| 5 | cups |
red kidney beans
cooked, with liquid |
|
| 6 | ounces |
tomato paste
|
|
| 3 | each |
carrots
diced |
|
| 10 | ounces |
mushrooms
fresh, sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
seeded, chopped |
|
| 45 | ml |
vegetable oil
|
|
| 15 | ml |
mustard seeds
|
|
| 15 | ml |
chili powder
|
|
| 5 | ml |
cumin seeds
|
|
| 5 | ml |
cocoa powder
unsweetened |
|
| 1.3 | ml |
cinnamon
ground |
|
| 462.4 | ml/g |
tomatoes, canned
no salt added, chopped |
|
| 1.2 | l |
red kidney beans
cooked, with liquid |
|
| 173.4 | ml/g |
tomato paste
|
|
| 3 | each |
carrots
diced |
|
| 289 | ml/g |
mushrooms
fresh, sliced |
|
Directions
In large 5 to 6 quart kettle cook onions and green pepper in oil over medium-hig h heat, stirring occasionally, until onions are golden, and pepper is soft.
Add mustard seeds and cook for one minute, stirring as it cooks.
Add chili powder, cumin, cocoa, cinnamon, tomatoes and their liquid, beans and their liquid, carrots, mushrooms, and tomato paste.
Reduce heat and simmer rapidly, uncovered for about 40 minutes, or until most of the liquid has cooked away and chili is thickened; stir frequently to prevent scorching.
Note: In place of the cooked kidney beans, you may use 3 16-ounce cans no-salt -added kidney beans plus 1 cup water.
