catharine
04-11-2001, 07:31 AM
A while back I offered to post this recipe but I didn't check back to see that two people (hlao23 and njwgood) had requested it. Sorry for the delay.
This is my all time *favorite* veggie chili recipe. It is great because it is chock full of a variety of vegetables. Really wholesome and not too fancy, but different enough.
I make this a few times a year - my DH and I just love it!
I have served it to many "meat and potatoes" folks who have really enjoyed it and said they do not miss the meat. It takes a little while to chop all the veggies - but it is totally worth it. It also works to double it (if you have a 9 quart pot or larger (non-stick works the best for me; see my notes for the crock pot following the recipe)
Okay, enough talk, here it is (with my notes in brackets):
VEGETARIAN CHILI
3 T. olive oil [I use much less]
1 medium onion, coarsely chopped
4 cloves garlic, minced
1/2 pound mushrooms, chopped
2 cups cauliflower pieces [I used frozen]
1 large potato, peeled (or scrubbed) and chopped
1 large [red or] green pepper
2 large carrots, peeled (or scrubbed) and chopped
3 cups fresh or frozen corn kernels
1 (28 oz.) can plum tomatoes [regular tomatoes are just as good], including juice
2 (15 oz.) cans pinto or kidney beans [I have used 1 can each of kidney and chick peas] including liquid
1 cup tomato juice
1 T ground cumin
2 T chili powder
1 t. paprika
1 1/2 t. salt
1/8 t. cayenne pepper
2 T. tomato paste
3 T. dry red wine
1. Heat olive oil in large stew pot over medium heat. Add onion and garlic and saute for 5 minutes. Add mushrooms and saute another 10 minutes. Stir in cauliflower, potato, green [or red] pepper, carrots, corn, tomatoes, beans, tomato juice, cumin, chili powder, paprika, salt, cayenne, tomato paste and wine.
2. Bring to boil. Reduce heat to simmer. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Makes 6 servings.
---My notes: I have successfully made this in the crock pot by 1) cutting potatoes into pretty small pieces; 2) draining half of the liquid from the tomatoes and beans; 3) reducing tomato juice to 1/2 cup; and 4) reducing red wine to 2 T.
It is so full of flavor and very low fat (especially if you reduce the oil as I do); plus high in nutrition, fiber, and protein.
I hope you enjoy this as much as I do. I would love to know if you make it and whether you like it.
This is my all time *favorite* veggie chili recipe. It is great because it is chock full of a variety of vegetables. Really wholesome and not too fancy, but different enough.
I make this a few times a year - my DH and I just love it!
I have served it to many "meat and potatoes" folks who have really enjoyed it and said they do not miss the meat. It takes a little while to chop all the veggies - but it is totally worth it. It also works to double it (if you have a 9 quart pot or larger (non-stick works the best for me; see my notes for the crock pot following the recipe)
Okay, enough talk, here it is (with my notes in brackets):
VEGETARIAN CHILI
3 T. olive oil [I use much less]
1 medium onion, coarsely chopped
4 cloves garlic, minced
1/2 pound mushrooms, chopped
2 cups cauliflower pieces [I used frozen]
1 large potato, peeled (or scrubbed) and chopped
1 large [red or] green pepper
2 large carrots, peeled (or scrubbed) and chopped
3 cups fresh or frozen corn kernels
1 (28 oz.) can plum tomatoes [regular tomatoes are just as good], including juice
2 (15 oz.) cans pinto or kidney beans [I have used 1 can each of kidney and chick peas] including liquid
1 cup tomato juice
1 T ground cumin
2 T chili powder
1 t. paprika
1 1/2 t. salt
1/8 t. cayenne pepper
2 T. tomato paste
3 T. dry red wine
1. Heat olive oil in large stew pot over medium heat. Add onion and garlic and saute for 5 minutes. Add mushrooms and saute another 10 minutes. Stir in cauliflower, potato, green [or red] pepper, carrots, corn, tomatoes, beans, tomato juice, cumin, chili powder, paprika, salt, cayenne, tomato paste and wine.
2. Bring to boil. Reduce heat to simmer. Cover and cook, stirring occasionally, until vegetables are tender, about 30 minutes. Makes 6 servings.
---My notes: I have successfully made this in the crock pot by 1) cutting potatoes into pretty small pieces; 2) draining half of the liquid from the tomatoes and beans; 3) reducing tomato juice to 1/2 cup; and 4) reducing red wine to 2 T.
It is so full of flavor and very low fat (especially if you reduce the oil as I do); plus high in nutrition, fiber, and protein.
I hope you enjoy this as much as I do. I would love to know if you make it and whether you like it.