Vegetarian Chili
From thenewagecook 14 years ago
- 1 minutes to make
- Serves 10
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.
Ingredients
- 2 Tblsp of olive oil shopping list
- 2 cups of vegetable broth shopping list
- 1 (8oz.) can of tomato sauce shopping list
- 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) shopping list
- 1 (16oz.) can of garbanzo beans (rinsed and drained) shopping list
- 1 (16oz.) can of black beans (rinsed and drained) shopping list
- 1 cup of frozen corn (drained if using canned) 1 medium green bell pepper (seeded and chopped) shopping list
- 1 medium red bell pepper (seeded and chopped) shopping list
- 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 shopping list
- 1 Tblsp of dried oregano 4 garlic cloves (minced or paste) shopping list
- salsa verde (optional To taste) shopping list
- NOTE- You can add baked tofu cubes to this chili. shopping list
How to make it
- 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.
Vegetarian Chili
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- jmeade3 Urbana, IL
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" It was excellent "