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Vegetable Chili

Gadget.Cook's picture
Ingredients
  Cooking oil 2 Tablespoon
  Onion 1 Medium, chopped
  Celery stalks 1 , sliced
  Zucchini/Yellow summer squash 1 Medium, sliced
  Chili powder 1 1⁄2 Teaspoon
  Worcestershire sauce 1 Teaspoon
  Ground red pepper 1⁄4 Teaspoon
  Canned red kidney beans 15 Ounce (1 Can)
  Canned whole kernel corn 8 Ounce (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Tomato juice 1 Cup (16 tbs)
  Sliced pitted ripe olives 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese/Shredded monterey jack cheese 1 Cup (16 tbs)
Directions

Heat wok over high heat; add oil.
Stir-fry onion, celery, and zucchini for 5 minutes.
Stir in chili powder, Worcestershire sauce, and red pepper; stir-fry 1 minute.
Stir in undrained beans, undrained corn, tomato sauce, tomato juice, and olives.
Bring to boiling; reduce heat.
Simmer, uncovered, about 10 minutes or till slightly thickened.
Pass shredded cheese to sprinkle atop chili.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
5 Minutes

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