Veggie Chili
Yield
4 servingsPrep
25 minCook
45 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 20 | ounces |
italian plum (roma) tomatoes
(1 can) |
|
| 1 | each |
green bell peppers
|
|
| 1 | x |
tomato paste
(1 can) |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 2 | cups |
vegetable stock
|
*
|
| 3 | each |
jalapeño pepper
or more if desired |
*
|
| 15 | ounces |
red kidney beans
(1 can) |
|
| 3 | cloves |
garlic
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 3 | tablespoons |
chili powder
(or more) |
|
| 1 | teaspoon |
cumin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
mixed spice
to taste |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | medium |
onions
chopped |
|
| 578 | ml/g |
italian plum (roma) tomatoes
(1 can) |
|
| 1 | each |
green bell peppers
|
|
| 1 | x |
tomato paste
(1 can) |
*
|
| 1 | each |
sweet red bell peppers
|
|
| 473 | ml |
vegetable stock
|
*
|
| 3 | each |
jalapeño pepper
or more if desired |
*
|
| 433.5 | ml/g |
red kidney beans
(1 can) |
|
| 3 | cloves |
garlic
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 45 | ml |
chili powder
(or more) |
|
| 5 | ml |
cumin
|
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
| 1 | x |
mixed spice
to taste |
* |
Directions
Sauté onions and garlic in oil until slightly soft.
Cut peppers into 1 inch cubes, mince jalapenos and add to onions.
Cook until slightly soft.
Add veggie bullion, tomatoes (mushed up) with juice, ½ can tomato paste and chili powder.
Let it boil down for about 30 to 45 minutes, adding additional tomato paste if needed.
When almost thick enough to eat, add kidney beans and cook for another 10 to 15 minutes.
Serve with cornbread, tortilla chips and shredded Monterey Jack cheese.
