Sunday, October 26, 2008

Vegetarian Chili

Every fall, when the first cool crisp days appear, we start thinking about chili! Our family is not vegetarian (read as - are huge carnivores), but do have several meals that are non meat meals. This being one of our favorites.

diced medium onion
diced green pepper
oil to saute onion & pepper
2 - 28 oz can diced tomatoes including juice
2 - cans beans, rinsed & drained (your "chili" favorites, I've done combinations of kidney, pinto and/or chili)
1 cup rice (your preference)
1 cup water
1 T oregano
2 T chili powder (or to taste)
1 t salt (or to taste)
1/2 t pepper (or to taste)
Saute onion & pepper till tender. Add the rest of ingredients. Bring to a boil, lower heat & simmer till rice is tender (about 40 - 45 mins.).

Serve as desired (with crackers, shredded cheese and/or sour cream). I usually double to recipe for leftovers.

1 comment:

sara's art house said...

Thanks for your sweet comments! I love the look of this chili recipe- I will try it and let you know if we like it.