Carol's Favorite Vegetarian Chili
Carol's Favorite Vegetarian Chili recipe
Yield
6 servingsPrep
2 hrsCook
½ hrsReady
2½ hrsLow Cholesterol, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
crushed & pressed |
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 | each |
celery stalks
diced |
|
| 1 ½ | teaspoons |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| ½ | teaspoon |
cayenne pepper
|
|
| 1 | cup |
tomatoes
chopped |
|
| 2 | tablespoons |
tomato paste
|
|
| 4 | cups |
beans
kidney, black, pinto and/or garbanzo, cooked |
|
| ½ | pound |
tofu
crumbled, optional |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | teaspoon |
oregano
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | large |
onions
chopped |
|
| 3 | each |
garlic cloves
crushed & pressed |
|
| 3E+1 | ml |
vegetable oil
|
|
| 1 | each |
celery stalks
diced |
|
| 7.5 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 2.5 | ml |
cayenne pepper
|
|
| 237 | ml |
tomatoes
chopped |
|
| 3E+1 | ml |
tomato paste
|
|
| 946 | ml |
beans
kidney, black, pinto and/or garbanzo, cooked |
|
| 226.8 | g |
tofu
crumbled, optional |
|
| 7.5 | ml |
salt
|
|
| 5 | ml |
oregano
|
|
Directions
Sauté onion and garlic in oil until onion is soft.
Add celery and spices.
Sauté another 2 to 3 minutes.
Add tomato and paste.
Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano.
Simmer 30 minutes.
Serve with shredded cheese and scallions if desired.
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.
