No, I'm not a vegetarian. However, I did flirt with it for a while, leading me to this recipe. It gets better each time you reheat it. If you're in the mood for more heat, use the hottest chili powder you can find and increase the jalapenos.
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Title: Vegetarian 3-bean chili
Categories: Soups, Main dish
Yield: 8 servings

2 T Olive oil
1/2 c Carrots, sliced
2 c Onions, chopped
1 t Basil leaves
1 c corn(frozen,fresh)
1/2 c Celery, slcied
1/4 t Ground black pepper
1/2 c Green pepper, chopped
2 ea Jalapeno peppers, mince

1 T Chili powder
1 T Ground cumin
1 t Oregano leaves
1/4 t Garlic powder
1/2 t Salt
1/8 t Cayenne pepper

1 ea 15 oz can kidney beans,drain
1 ea 16 oz can black beans, drain
1 ea 15 oz can pinto beans, drain

2 ea 28 oz cans italian-style Plum tomatoes

1 T Lemon juice
Grated monetery jack cheese
sliced green onions

Heat oil; add onions, celery, carrots and green peppers. Saute 5 minutes.
Add zucchini; saute 5 minutes. Add jalapeno peppers, tomatoes, chili
powder, cumin, oregano, basil, salt, pepper, garlic and cayenne; mix well,
breaking up tomatoes. Cook for 30 minutes, stirring occasionally. Add
kidney beans, black beans and pinto beans; simmer for 15 minutes. Stir in
lemon juice before serving. Top each serving with grated cheese and
onions.

Note: It will taste better if you simmer it for about an hour.
Just an FYI.

Posted by: Physics Geek at 02:55 AM | Comments (1) | Add Comment
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