Recipe

Vegetarian Chili Recipe

Add Step-by-Step Photos	Thenewagecook / All my dishes 2 months ago This is a very nice way to taste the authentic and traditional Mexican flavor of chili with a vegetarian twist, including TOFU. Very nice alternative and very healthy as well. Prep:15m Cook:1m Servings:10	Thenewageco
	mexican chili vegetarian

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Ingredients

2 Tblsp of olive oil

2 cups of vegetable broth

1 (8oz.) can of tomato sauce

1 (16oz.) can of crushed tomatoes (rinsed and drained) 1 (16oz.) can of white hominy (rinsed and drained) 1 (16oz.) can of pinto beans (rinsed and drained)

1 (16oz.) can of garbanzo beans (rinsed and drained)

1 (16oz.) can of black beans (rinsed and drained)

1 cup of frozen corn (drained if using canned) 1 medium green bell pepper (seeded and chopped)

1 medium red bell pepper (seeded and chopped)

1 medium zucchini (ends trimmed and diced) 1 large onion (chopped) 1 Tblsp of minced pickled jalapeño (from can or jar) ½ packet of chili Mexican seasoning (adjust to taste) 1-2 tsp of cumin

1 Tblsp of dried oregano 4 garlic cloves (minced or paste)

Salsa Verde (optional To taste)

NOTE- You can add baked Tofu cubes to this Chili.

Directions

In a Dutch oven or big soup pot, combine all of the ingredients except the cheese.

Bring to a boil, lower the heat, cover and simmer for about 1 hour.

Stir in the ½ cup of cheese and serve more on the side.

Serve by itself or over rice or pasta and garnish with sour cream and grated cheese with a sprinkle of hot sauce on top if desired.

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