Copyright © 2014 The FOURnet Information Network. All rights reserved.

EASY VEGETARIAN CHILI - TEXAS STYLE 
1 c. chopped onions (2 med. sized onions)
4 cloves garlic, minced
2 c. vegetable stock (or vegetable bouillon)
1 (15 oz.) can whole tomatoes, cut up with juice
1 (6 oz.) can tomato paste
3 tbsp. chili powder
1 tsp. vinegar (cider or wine)
1 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. oregano
1/4 tsp. fresh ground black pepper
3 whole dried red peppers (hot!)
1 (16 oz.) can red or kidney beans, drained

In a 4 quart saucepan, simmer onions and garlic in 3 tablespoons of vegetable stock until translucent. Add all remaining ingredients except the beans and simmer for 45 minutes. Add beans and simmer 15 minutes more. Serve plain or over rice, baked potatoes or corn bread. Makes about 8 cups of chili.
Share: Add review or comment

 Rating: 4 / 5 - Reviews: 4
Feb 4, 10:20 AM
Julianna (Illinois) says:
May 11, 8:11 PM
Shanna (Virginia) says:
Jan 27, 3:04 PM
Paul (Quebec) says:
Oct 7, 4:54 PM
Studiodummies (Wisconsin) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM : COOKING, RECIPES AND MORE 0.57cc
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood
cpu: 0.01s