Veggie chili #2

Yield: 4 Servings

Measure Ingredient
1 medium Onion
1 \N Green bell pepper
1 \N Red bell pepper (up to)
4 \N Jalapenos
3 \N Cloves garlic
3 tablespoons Chili powder (or more!)
1 \N Cumin
\N \N Salt; pepper, other spices to taste
1 can Whole Plum tomatos
1 can Tomato paste
2 cups Veggie broth (bullion)
1 can Red kidney beans (up to)
2 tablespoons Oil

Saute onions and garlic in oil until slightly soft. Cut peppers into 1" cubes, mince jalapenos and add to onions. Cook until slightly soft. Add veggie bullion, tomatos (mushed up) with juice, ½ can tomato paste & chili powder. Let it boil down for about 30-45 minutes, adding additional tomato paste if needed. When almost thick enough to eat, add kidney beans and cook for another 10-15 minutes. Serve with cornbread, tortilla chips & shredded Jack cheese.

My roommate made this all the time in college. You can add almost any vegetable or bean you want, and more jalapenos (or other chili peppers).

Sorry the recipe is not more specific, its best when you just throw it together. This freezes well, also.


From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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