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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 7 |
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For a quick satisfying meal, ladle up big bowlfuls of Pat Stanley's vegetarian chili. Fresh corn bread is a delicious accompaniment, the Canby, Minnesota cook suggests. Ingredients:
2 cups chopped sweet onions |
2 tablespoons canola oil |
1/2 pound fresh mushrooms, sliced |
1 large green pepper, chopped |
1 large sweet yellow pepper, chopped |
1 large sweet red pepper, chopped |
3 garlic cloves, minced |
2 cans (15 ounces each) black beans, rinsed and drained |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 can (15 ounces) tomato sauce |
1 can (6 ounces) tomato paste |
2 tablespoons brown sugar |
2 to 3 teaspoons chili powder |
2 teaspoons ground cumin |
dash hot pepper sauce |
Directions:
1. In a Dutch oven or soup kettle, saute onions in oil for 5 minutes. Add mushrooms, peppers and garlic; saute for 5-6 minutes or until vegetables are tender. Stir in the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until heated through. Yield: 7 servings.
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