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Vegetarian chili

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Ingredients/Components

chili powder - 3 Tbsp
salt and pepper to taste - 1 item
olive oil - 1 Tbsp
hot red pepper flakes - 1/2 tsp
dried oregano - 1 Tbsp
minced garlic - 1 Tbsp
green pepper, chopped - 1 item
large onion, chopped - 1 item
celery, chopped - 1 c
can corn - 1 item
bay leaves - 2 item
beef broth - 1 c
cumin - 2 tsp
small can tomato paste - 1 item
can red kidney beans, drained - 1 item
red pepper, chopped - 1 item
large can crushed tomatoes - 1 item
tomato, seeded and chopped - 1 item
can white cannellini beans, drained - 1 item
water if necessary - 1 c
jalapeo pepper, minced - 1 item
head broccoli, trimmed and chopped - 1 item

How to make vegetarian chili:

Saut?� garlic and onions until lightly colored in oil (on high temperature). Add all the vegetables (with exception of corn and beans). Add oregano, bay leaves, chili powder and cumin. Stir to blend well. Add the crushed tomatoes, broth, water if necessary, and salt and pepper to taste. Add the red pepper flakes. Bring to boil and cook, stirring often for about 20 minutes. Add the beans and corn and cook 10 minutes longer. Serve in bowls and garnish with sour cream, cheese or lime wedges, if desired. Makes about 8 to 10 servings.

Any vegetable can be substituted.

Recipe categories: Main dish, Beans, Chili.

Rating:

2.7

Average rating: 2.7, total votes: 3

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