Veggie chili #2
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Onion |
| 1 | Green bell pepper | |
| 1 | Red bell pepper (up to) | |
| 4 | Jalapenos | |
| 3 | Cloves garlic | |
| 3 | tablespoons | Chili powder (or more!) |
| 1 | Cumin | |
| 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 |
Directions
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.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .