Amazing Vegetarian Chili
Vegetarian chili for folks who don’t think they’ll like vegetarian chili! It’s pretty damn tasty, and easy to make, too; once you’ve chopped up the ingredients, you’re 90% done. Or at least 85% done. Print the complete recipe at http://www.myfoodchannel.com/vegetarian-chili-recipe/
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Vegetarian Chili Recipe
2 15 oz cans CHICK PEAS
2 15 oz cans KIDNEY BEANS
2 BELL PEPPERS (chopped)
1 ONION (chopped)
1 HOT PEPPER (diced)
6 cloves GARLIC (finely chopped)
2 SQUASH (cut into large pieces)
1 ZUCHINNI (cut into large pieces)
2 lg or 4 sm TOMATOES (chopped)
1 28 oz can CRUSHED TOMATOES
3-6 oz TOMATO PASTE
1/2 cup CILANTRO (chopped)
1 heaping Tbsp OREGANO
2 Tbsp OLIVE OIL
1 Tbsp CUMIN
1/2 tsp CAYENNE PEPPER
2 Tbsp CHILI POWDER
SALT and PEPPER to taste
WATER as needed…add slowly
Heat olive oil in large pot on medium high heat. Add onions, hot pepper, and garlic and saute 4-5 minutes. Add bell peppers and continue sauteing. Add chili powder, cumin, salt, and cayenne pepper. Mix ingredients well. Add beans and continue cooking. Add zuchinni and squash and oregano. Continue cooking 2-3 minutes and then add fresh tomatoes. Add canned crushed tomatoes. Slowly add water–not too much–as the vegetables will begin to release water as they cook. Cover and bring pot to a boil. Reduce heat and stir in the cilantro. Cover and allow to simmer approx. 45 minutes.
That’s it man. If you can make it a day ahead, then you’re lucky–chili aways taste best on the day after! But it’s good right away, too. Top with shredded cheese, or a dollop of sourcream, or a handful of corn chips–or all three–it’s gonna be delicioso!
The music is by Kevin MacLeod at http://www.incompetech.com/. Music tracks used with permission Creative Commons: By Attribution and found at these links:
No Frills Cumbia by Kevin MacLeod is licensed under a CC Attribution 3.0.
No Frills Salsa by Kevin MacLeod is licensed under a CC Attribution 3.0.