Tj's vegetarian chili

Yield: 8 Servings

Measure 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

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.

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