Monday, February 21, 2011

Recipe 50: Chunky Vegetarian Chili

On one hand, this chili is filled vegetables.  As a fan of vegetables, it appealed to me.  Probably this is why I made it.  And it was quick and easy to make!  On the other, I was underwhelmed by the recipe.  It needs more - more of everything - spices, spiciness, liquid, flavor.  But it is not bad.  It's just not the best chili I've ever had.  If I were to make it again, I'd add some broth, more spicy peppers and cayenne, and probably quadruple the chili powder.  That said, as a fairly mild dish, this would probably be good to serve to kids to get them to eat their veggies.  Also, it is very colorful.  It looks nice in Blue, doesn't it?  So there's that.  As per, it makes a boatload (way more than the 8 servings it claims it makes).  Double as per, it is a Cooking Light recipe I found on My Recipes. Serve with or without cheese and cornbread.   Definitely add spices to the basic recipe below. 


  • 1  tablespoon  vegetable oil
  • 2  cups  chopped onion
  • 1/2  cup  chopped yellow bell pepper
  • 1/2  cup  chopped green bell pepper
  • 2  garlic cloves, minced
  • 1  tablespoon  brown sugar
  • 1 1/2  tablespoons  chili powder
  • 1  teaspoon  ground cumin
  • 1  teaspoon  dried oregano
  • 1/2  teaspoon  salt
  • 1/2  teaspoon  black pepper
  • 2  (16-ounce) cans stewed tomatoes, undrained
  • 2  (15-ounce) cans black beans, rinsed and drained
  • 1  (15-ounce) can kidney beans, rinsed and drained
  • 1  (15-ounce) can pinto beans, rinsed and drained


Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.  Serve and eat your boring soup. 

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