Vegetarian Chili from the Gene Autry Museum of Western Heritage |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 12 |
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Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times. Ingredients:
2 tablespoons olive oil |
1 onion, large |
1 cup celery, diced |
2 green bell peppers, diced |
3 large carrots, diced |
2 cups red wine |
1/4 cup tomato paste |
1/4 cup cilantro, minced |
1/4 cup lemon juice |
2 tablespoons chili powder |
3 tablespoons garlic, minced |
1 tablespoon ground cumin |
5 drops hot pepper sauce |
2 tablespoons sugar |
3 (14 ounce) cans crushed tomatoes |
3 (15 ounce) cans garbanzoe beans, undrained |
3 (15 ounce) cans kidney beans, drained and rinsed |
salt (to taste) |
pepper (to taste) |
Directions:
1. Heat oil in a 6 quart stockpot, and add the onion, celery, bell peppers and carrots; cook until tender, about 15 minutes.
2. Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans; and salt and pepper to taste.
3. Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.
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