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Vegetarian Chili

world.food's picture
Ingredients
  Beans 6 Cup (96 tbs) (mix and match pinto, kidney, red beans, chickpeas, black beans)
  Olive oil 2 Tablespoon
  Onions 2 Large, chopped
  Garlic 4 Clove (20 gm), minced
  Chili powder 2 Tablespoon
  Ground cumin 2 Teaspoon
  Carrots 1 Pound, lengthwise halved
  Diced tomatoes 2 Cup (32 tbs)
  Green pepper 1 , diced
  Red pepper 1 , diced
  Jalapeno pepper 1 , seeded and finely minced
  Salt 1 Teaspoon
  Oregano 1⁄2 Teaspoon
Directions

MAKING
1. In a soup kettle warm olive oil.
2. Add garlic and onion. Saute till it is soft.
3. Add cumin and chili power. Stir for 1 minute till it gets soft.
4. Add diced tomatoes, carrots and pepper.
5. Cover and let it simmer till the carrots get tender. Stir in between so that the vegetables do not stick.
6. Add beans and simmer for 15 minutes. Do not stir.
7. Turn the heat off.
8. Add oregano and salt.
9. Mix chili well so that the carrots are evenly distributed.
10. Cover the pot and stand the chili for 30 minutes so that the flavors blend well.

FINALIZING
11. Taste and adjust the seasonings.

SERVING
12. Serve vegetarian chili hot.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Bean
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
30 Minutes
Ready In: 
50 Minutes

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