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.

VEGETARIAN CHILI
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.