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Vegetarian Chili




Source of Recipe


Pam Tampos


Recipe Introduction


posted by Sue Freeman on Mimi's


List of Ingredients




3 T olive oil
1 med onion chopped
4 cloves garlic minced
1 large pepper seeded and diced
2 large carrots, peeled, scrubbed and diced
3 cups frozen whole kernel corn, thawed
1/2 lb mushrooms, chopped
2 cups cauliflower pieces
1 large potato, scrubbed and diced
1 28 oz can plum tomatoes, diced including juice
2 12 oz cans pinto beans or kidney beans, including juice
1 cup tomato juice
2 T cumin
1 bottle chili sauce
2 T chili powder
1 tsp paprika SWEET
1 1/2 tsp salt
1/8 tsp cayenne pepper
2 T tomato paste
3 T red wine or water OR balsamic vinegar




Recipe



Heat large dutch oven and add oil. Saute onions and garlic for 5minutes being careful not to let garlic burn. Add mushrooms and saute til mushrooms are cooked down, about 10 minutes, stirring frequently.

Add all veggies and spices tomato paste, chili sauce and tomato juice.
This will be thick. But as it cooks the veggies release liquid and it becomes more juicy so don't add more liquid. Stir until it boils and cover and put on simmer for 40 minutes or until veggies are cooked and tender.

This makes a LOT OF VEGGIE CHILI!!!! A LOT!!!!

To serve put cornbread in center of bowl and pour over and enjoy.