Somerset Catering's Vegetarian Chili
Source of Recipe
the web
List of Ingredients
2 tbl olive oil
1 lrg onion
1 cup diced celery
2 green bell peppers diced
2 lrg carrots - (to 3) diced
2 cup red wine
1/4 cup tomato paste
1/4 cup minced cilantro
1/2 cup lemon juice
2 tbl chili powder
3 tbl minced garlic
1 tbl ground cumin
5 dsh hot pepper sauce
2 tbl sugar
1 can crushed tomatoes - (28-oz)
1 can crushed tomatoes - (14-1/2 oz)
3 can undrained garbanzo beans - (15-oz)
3 can drained rinsed kidney beans - (15-1/4 oz)
Salt to taste
Freshly-ground black pepper to taste
Recipe
Heat the oil in a large stockpot over medium heat. Add the onion, celery, bell peppers and carrots and cook the vegetables until they're tender, about 15 minutes. Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans and salt and pepper to taste. Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.
This recipe yields 10 to 12 servings.
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