Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Summer Vegetarian Chili




Source of Recipe


Recipezaar


List of Ingredients




2 tablespoons extra-virgin olive oil
1 large chopped red onion
5 cloves garlic, crushed or minced
2 tablespoons chili powder
2 teaspoons ground cumin
2 cups chopped fresh tomatoes
1 (7.75 ounces) can hot Mexican tomato sauce (I use el pato brand)
1 (15 ounces) can black beans, undrained
1 cup water or red wine
1 cup chopped bell pepper (any color)
1 cup chopped zucchini
1 cup corn kernel
1 cup chopped white mushroom
1 cup chopped fresh cilantro, packed
1/8 teaspoon cayenne pepper, to taste
salt and pepper

Recipe



1. Heat oil in medium pot.
2. Add onion, garlic, chili powder, and cumin.
3. Saute over medium heat until onion is soft (about 5 minutes).
4. Add remaining ingredients and stir.
5. Bring to a boil, then lower heat and simmer 20 minutes or until vegetables are soft.
6. Add more liquid if needed.
7. Serve over brown rice, garnish with cheese, sourc cream and cilantro if desired.