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Vegetarian Chili
Even better the next day. Make this for a comforting
Sunday night winter dinner or spicy Summer supper and enjoy the leftovers
for lunch during the week.
3 cans pinto beans, dark red or regular, drained and rinsed
1 can black beans, drained and rinsed
¾ cup vegetarian ground burger
1 onion, chopped
1 green pepper, chopped
2 tbsp. olive oil
1 28 oz. can crushed tomatoes
1 small can Rotel diced tomatoes with green chilies
½ cup water
4 tbsp. chili powder
2 tbsp. cilantro
2 tbsp. cumin
½ tsp. cayenne pepper
Salt & pepper
1) Heat olive oil on medium-high heat in large kettle. Add onions and
sauté about 8 minutes, until translucent.
2) Add green pepper and last 5 ingredients and sauté about five
more minutes.
3 ) Add remaining ingredients and bring to a boil. Immediately reduce
heat to medium-low. Simmer for about 30 minutes.
Makes a big pot of chili.
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