LOCATION: Recipes >> Vegetarian >> Vegetable Chili
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Vegetable Chili
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2 large cloves garlic, minced
2 large onions, diced (about 1/2-inch)
1 Tbs vegetable oil
2 Tbs chili powder
2 packets instant broth
2 cups diced carrots
2 medium green peppers, seeded and diced
2 cups diced celery
2 cups diced eggplant
2 cups canned crushed tomatoes
2 cups tomato puree
1 cup water
1/2 cups Burgundy wine
Hot pepper sauce to taste
1 cup drained canned kidney beans
2 cups cooked rice
3/4 cup grated Cheddar cheese
6 Tbs minced onion
In a large saucepan, saute onion and garlic in oil until onion is
transparent. Add chili powder; cook for 1 minute. Add instant
broth, cover the pan, and Simmer for a few minutes. Next add
carrots, green peppers, celery, and eggplant; cook for 5 minutes,
stirring frequently. Add crushed tomatoes and tomato puree; bring
mixture to a boil. Add water, burgundy, and hot pepper sauce; stir
to combine. Cook 15 minutes. Stir in kidney beans. Cook the
chili at least 45 minutes to an hour, or until the vegetables are
tender. (The longer you cook the chili, the better it will taste.)
If necessary, adjust consistency by adding a small amount of water.
I like this just as a good thick chili served with cornbread, but
the original recipe suggested serving each portion with 1/2 cup of
rice, 2 tablespoons cheese, and 1 tablespoon diced onion=about 305
calories per serving. Makes 6 servings.
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