Carol's Favorite Vegetarian Chili

Course : Chili
Serves: 6
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1 large Onion -- chopped
3 clove Garlic -- crushed and pressed
2 tablespoons Oil
1 rib Celery -- diced
1 1/2 teaspoon Chili powder
1 teaspoon Cumin
1/2 teaspoon Cayenne pepper
1 Cup Tomato -- chopped
2 tablespoons Tomato paste
4 Cup Beans, kidney, black, pinto and/or garbanzo -- cooked
1/2 pound Tofu -- crumbled (opt)
1 1/2 teaspoon Salt
1 teaspoon Oregano

Preparation / Directions:

Saute onion and garlic in oil until onion is soft. Add celery and spices. Saute another 2-3 minutes. Add tomato and paste. Mash 2 cups of the beans and add beans and tofu to the pot along with the salt and oregano. Simmer 30 minutes. To cook raw beans: Soak beans in water overnight, OR boil for 2 minutes and let sit, covered, for 1 hour. Bring to a boil in same water and simmer about 1 hour or until tender. (beans approximately double in volume, i.e., two cups raw = 4 cups cooked) Notes: I like cooking my own beans rather than buying canned beans. : I use as many different beans as I have at home. Usually at : least 3 of the 4 mentioned, and one of the 3 must be black : beans because they are my absolute favorite. : Add or subtract cayenne pepper for hotness level. : A bit more cumin may be good too, I have yet to determine this, : though.

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