A Big Bowl Of Red Recipe
Tagged in Vegetables
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Directions
* MAKES 4 TO 6 SERVINGS. VEGAN
* This chili exhibits the quintessential qualities of traditional chili without the meat. It is thick, highly seasoned and very satisfying.
* Heat oil in large saucepan. Add onion, bell peppers, celery and garlic. Saute until vegetables are tender, 6 to 8 minutes. Stir in crushed tomatoes, beans, stewed tomatoes and seasonings; bring to a simmer. Cook uncovered over low heat, stirring occasionally, 25 to 30 minutes. Remove from heat; let stand 8 to 10 minutes before serving.
* Ladle chili into bowls. Serve with toppings such as shredded low-fat cheddar or Monterey Jack cheese, chopped scallions, chopped red onion or fresh tomato salsa, and warm cornbread or whole wheat bread if desired.
* Makes 4 to 6
servings.
Ingredients
- 1 tbl canola oil
- 1 lrg yellow onion
- diced
- 1 x green bell pepper
- seeded and diced
- 1 x red bell pepper
- seeded and diced
- 1 cup sliced celery
- 2 x cloves garlic
- minced
- 28 oz canned crushed tomatoes
- 16 oz canned red kidney beans
- 15 oz canned stewed tomatoes
- diced
- 3 tsp chili powder
- up to 4
- 1 tbl dried oregano
- 2 1/2 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt
- 1 tsp bottled hot sauce
- up to 2
- 1/2 tsp ground black pepper
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