Chili Non-Carne

By • January 12, 2010 • 0 Comments



Author Notes: This recipe comes from my fiance's mom. A tasty, vegetarian chili, that really doesn't taste vegetarian.Carnivore&Vegetarian

Serves 8

  • 1/2 Large onion
  • 2 cloves garlic (diced)
  • 2 tablespoons olive oil
  • 1/4 teaspoon oregano, basil, cumin
  • 3 tablespoons chili powder
  • 4 cakes carrots (chopped)
  • 28 and 14 oz Cans crushed Tomatoes
  • 1 can kidney beans
  • 1 zuccini chopped
  • 1 can black beans
  • 1 cup Bulgar
  • 2 cups chicken or vegetable stock
  1. Heat large stock pot or dutch oven to low-medium.
  2. Add Onions and garlic and saute for 2 minutes
  3. Add oregano, basil, cumin and 2 tbsp of chili powder
  4. Add carrots and zucchini, cook 3 minutes more.
  5. Stir in tomatoes, beans, bulgar. Bring to boil and then simmer 30+ minutes, until bulgar is cooked/veggies not crispy.
  6. Add veggie broth to thin out/reach consistency you want. Add remaining chilli powder/other spices to taste (hot sauce etc.)

Tags: chili, comfort food, winter

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