Carla's Vegetarian Chili
Source of Recipe
Recipezaar
List of Ingredients
2 lbs baby portabello mushrooms, chopped
2 (4 ounces) packages tempeh, cut into bite sized squares
1 large onions, chopped
3 zucchini, cut into bite size pieces
3 yellow squash, cut into bite size pieces
1 large bell peppers, chopped (any color)
2 (15 ounces) cans kidney beans (not drained)
2 (15 ounces) cans tomato sauce
2 (6 ounces) cans tomato paste
1 (16 ounces) can whole canned tomatoes (squished)
1/4 teaspoon red peppers (optional)
8 cloves garlic, chopped,to taste
2 tablespoons chili powder
salt
black pepper
4 tablespoons olive oil
Recipe
1. Chop all veggies place in separate containers.
2. In a wok, brown tempeh, then saute mushrooms, onions and bell pepper with tempeh mixture.
3. Adding more olive oil as needed, because the mushrooms will absorb oil quickly.
4. In a large pot, pour all the tomato products, add seasonings and beans.
5. When tomato mixture is bubbling, add squashes.
6. Cook about 10 minutes then add mixture from wok, cooking juices and all.
7. Simmer about 20 minutes then add garlic in the last 5 minutes of cooking.
8. Serve with cornbread or tortillas.
9. Salad makes a great side dish for this meal.
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