Vegetarian Chili Recipe
Ingredients
| Black and pinto beans | 6 Cup (16 tbs) | |
| Olive oil | 2 Tablespoon | |
| Large onions - 2, chopped | ||
| Garlic | 4 Clove (5gm) | |
| Chili powder | 2 Tablespoon | |
| Cumin | 2 Teaspoon | |
| Carrots - 1 pound, lengthwise halved | ||
| Tomatoes | 2 Cup (16 tbs), diced | |
| Green pepper | 1 To taste | |
| Pepper red | 1 To taste | |
| Jalapeno pepper | 1 To taste | |
| Salt | 1 Teaspoon | |
| Oregano | 1/2 Teaspoon | |
Directions
MAKING
1. In a soup kettle warm olive oil.
2. Add garlic and onion. Saute till it is soft.
3. Add cumin and chili power. Stir for 1 minute till it gets soft.
4. Add diced tomatoes, carrots and pepper.
5. Cover and let it simmer till the carrots get tender. Stir in between so that the vegetables do not stick.
6. Add beans and simmer for 15 minutes. Do not stir.
7. Turn the heat off.
8. Add oregano and salt.
9. Mix chili well so that the carrots are evenly distributed.
10. Cover the pot and stand the chili for 30 minutes so that the flavors blend well.
FINALIZING
11. Taste and adjust the seasonings.
SERVING
12. Serve vegetarian chili hot.
1. In a soup kettle warm olive oil.
2. Add garlic and onion. Saute till it is soft.
3. Add cumin and chili power. Stir for 1 minute till it gets soft.
4. Add diced tomatoes, carrots and pepper.
5. Cover and let it simmer till the carrots get tender. Stir in between so that the vegetables do not stick.
6. Add beans and simmer for 15 minutes. Do not stir.
7. Turn the heat off.
8. Add oregano and salt.
9. Mix chili well so that the carrots are evenly distributed.
10. Cover the pot and stand the chili for 30 minutes so that the flavors blend well.
FINALIZING
11. Taste and adjust the seasonings.
SERVING
12. Serve vegetarian chili hot.
Chef
