Tj's vegetarian chili
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | cup | Carrots; sliced |
| 1½ | cup | Onions; sliced |
| 1½ | cup | Green peppers; sliced in strips |
| 1½ | cup | Celery; sliced |
| ¼ | cup | Vegetable oil |
| 1 | can | Stewed tomatoes; (15 ounces) |
| 1 | can | Tomato puree; (15 ounces) |
| 1 | can | Tomato paste; 6 ounces |
| 1 | cup | Tomato juice; optional |
| 1 | medium | Lemon; juiced |
| 2 | cans | Kidney beans, canned; (15 ounces) |
| 1 | can | Garbanzo beans, canned; (15 ounces) |
| 2 | larges | Garlic cloves; minced |
| 3 | tablespoons | Chili powder |
| 1 | teaspoon | Sugar |
| 1½ | tablespoon | Dried basil |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Pepper |
| ½ | teaspoon | Hot sauce |
Directions
In a large pot, heat oil; add chopped and sliced vegetables and saute until barely tender. Add remaining ingredients, mixing well. Cover and simmer for 20 minutes or until hot. Adjust seasonings with salt and chili powder to taste. DO NOT OVERCOOK OR VEGETABLES WILL BECOME MUSHY.