Vegetarian Chili

Name: Vegetarian Chili
Ingredients: 1 can Kidney beans; 1 can Black beans; 1 can Chick peas; 1 can Kernel corn; 1 large can Diced tomatoes; 2 ea large Carrots, diced; 1 ea small Red or green pepper, chopped; 1 ea large Onion, chopped fine; 1 tsp Garlic, minced; 2 cups Tomato sauce / pasta sauce; 2 Tbsp Chili powder; 1 tsp (more or less to taste) Hot chili flakes; 1 lb TVP or soy "ground round" (optional)

September 2, 2006 Other Contributors

About

“This chili is so easy to make (once you open up all those cans)! Not a lot of clean up. The directions indicate making this on the stovetop but I like to make it in the crock pot. I don’t even bother to sauté the veggies first; I just throw everything together and it turns out great! Enjoy with some grated cheddar cheese, crushed tortilla chips and/or sour cream. Nice with corn bread on the side!”

Recipe by: Adrienne R.

Ingredients

Kidney beans		1 can
Black beans		1 can
Chick peas		1 can
Kernel corn		1 can
Diced tomatoes		1 large can
Carrots, diced		2 ea large
Red or green pepper, chopped		1 ea small
Onion, chopped fine		1 ea large
Garlic, minced		1 tsp
Tomato sauce / pasta sauce		2 cups
Chili powder		2 Tbsp
Hot chili flakes		1 tsp (more or less to taste)
TVP or soy "ground round" (optional)		1 lb

Directions

Sauté onions and garlic in skillet for about five minutes, or until onions begin to go transparent. Add peppers and carrots for another five minutes to soften slightly.
Transfer veggies into a fairly large pot and add all other ingredients. Simmer over low/medium heat for about an hour until flavours mingle together and chili is heated thoroughly.

Editor’s Note

I have tagged this recipe as gluten-free and grain free. If you are avoiding gluten or grains and want to add TVP or soy ground round to your chili, be sure to check the full ingredients list. Some brands may contain hidden gluten or other grain-based ingredients. Recipe is also tagged as soups & stews.