Vegetable Chili


Olive oil/Vegetable oil 1 Tablespoon
Onion 1 Large , chopped to make 1 cup
Chili powder 1 Tablespoon
Garlic powder/1 garlic clove, minced 1⁄4 Teaspoon
Frozen lima beans/Whole kernel corn 10 Ounce (1 package)
Carrots 6 Small , diced to make 1 1/2 cups
Water 1⁄2 Cup (8 tbs)
Canned black beans/1 can, 15 ounce pinto beans 16 Ounce , undrained (1 can)
Tomato juice 1 1⁄2 Cup (24 tbs)
Condensed golden mushroom soup 10 3⁄4 Ounce (1 can)
Hot cooked white rice/Combination of white and wild rice 6 Cup (96 tbs)



1. In a large (4-quart) casserole or Dutch oven, heat hot oil over medium heat.

2. Add onion and spices and saute until onion is soft, about 5 minutes.

3. Add lima beans, carrots and water to the pan and stir to mix well.

4. Bring the water to a boil then reduce the heat and cover the casserole.

5. Simmer vegetables and beans, stirring occasionally, for about 10 minutes or until they are tender.

6. Add the remaining ingredients except the cooked rice, sour cream and green onions and stir.

7. Bring to a boil again.

8. Let simmer, covered, on low heat for another 20 minutes, stirring occasionally.


9. Divide the hot cooked rice among 4 bowls.

10. Ladle the vegetable chili over the rice.

11. Garnish with a dollop of sour cream and with green onions, before serving.

Recipe Summary

Difficulty Level: Very Easy
Preparation Time: 5 Minutes
Cook Time: 30 Minutes
Ready In: 35 Minutes
Servings: 4