Quick And Easy Vegetarian Chili
A quick but hearty chili that's made with kidney beans, tomato sauce and a bit of molasses.
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery
stalk, chopped |
|
| 2 | tablespoons |
vegetable oil
|
|
| 4 | cups |
red kidney beans
cooked, drained |
|
| ½ | cup |
tomato sauce
|
|
| 3 | tablespoons |
vinegar
|
|
| 2 | teaspoons |
molasses
|
|
| 1 | teaspoon |
basil
|
*
|
| 1 | teaspoon |
oregano
|
|
| 2-3 | tablespoons |
chili powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
chopped |
|
| 1 | each |
celery
stalk, chopped |
|
| 3E+1 | ml |
vegetable oil
|
|
| 946 | ml |
red kidney beans
cooked, drained |
|
| 118 | ml |
tomato sauce
|
|
| 45 | ml |
vinegar
|
|
| 1E+1 | ml |
molasses
|
|
| 5 | ml |
basil
|
*
|
| 5 | ml |
oregano
|
|
|
chili powder
|
|
Directions
Sauté onion and celery in oil until soft. Add remaining ingredients and simmer over low heat for 20 minutes. Serve or chill several hours and reheat to serve.
Makes 4 servings.
