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Vegetarian Chili Print E-mail

Makes approx. 8-10 servings

1/4 cup Olive Oil
1 cup Onion, diced
1 cup Green Pepper, diced
1 Jalapeno Pepper, seeded and chopped
1tsp. Cumin Seeds, whole
3 Tbl. Chili Powder, ground
1 clove Garlic, minced
1/4 cup Fresh Cilantro, chopped
3 oz Veggie-Glace Gold
4 cups Water, hot
1 tsp. Oregano
1 Acorn Squash, peeled, seeded, diced
(cook 1 min. in microwave to soften before peeling)
8-10 oz. Mushrooms, quartered
14 oz. Kidney Beans (precooked or canned)
14 oz. Black Beans (precooked or canned)
16 oz. Corn Kernels (precooked, canned, or frozen)
1/4 tsp. Tabasco
15 oz. tomatoes, peeled, diced with juice
1 Tbs. Tomato Paste
Salt & Fresh Ground Pepper
1/2 cup Green Onions, chopped
Sour Cream (optional)

Sauté onions in olive oil in a large saucepan. Add green pepper and cook until almost tender. Add jalapeno, cumin, chili powder, garlic, and half the cilantro. Cook briefly and then add Veggie-Glace Gold and stir until dissolved.

Add the water, oregano, squash, mushrooms and bring to a simmer. Cover and cook over low heat for 15 minutes or until the squash is tender.

Add beans, corn, Tabasco, tomatoes, tomato paste, salt and pepper to taste, and return to simmer. Cook, uncovered, 10-15 minutes until desired chili thickness is reached.

Add green onions and remaining cilantro. Serve with sour cream.

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