Hearty Vegetarian Chili
Ingredients
- 4 large onions, chopped
- 1 large green bell pepper, seeded, chopped
- 3 tablespoons vegetable oil
- 1 tablespoon mustard seeds
- 1 tablespoon chili powder
- 1 teaspoon cumin seeds
- 1/4 teaspoon ground cinnamon
- 16 ounces canned tomatoes, no-salt-added, chopped
- 5 cups kidney beans, cooked, with liquid
- 6 ounces tomato paste
- 3 carrots, diced
- 10 ounces sliced fresh mushrooms
Instructions
Servings: 6. In large 5 - 6 quart kettle cook onions and green pepper in oil over medium-high heat, stirring occasionally, until onions are golden, and pepper is soft. Add mustard seeds and cook for one minute, stirring as it cooks. Add chili powder, cumin, cinnamon, tomatoes and their liquid, beans and their liquid, carrots, mushrooms, and tomato paste. Reduce heat and simmer rapidly, uncovered for about 40 minutes, or until most of the liquid has cooked away and chili is thickened; stir frequently to prevent scorching.
Read NextJohnny Cash Chili
