Veggie Chili

I became a vegetarian a little while ago and I use a lot of spices now. Here is a recipe for a chili that doesn't use a meat subsitute. Meat lovers like this recipe a lot.

Yield: 4-6

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Veggie Chili Recipe

  • 1 block firm tofu, optional
  • 1 Tablespoon olive oil
  • 1 large onion, chopped
  • 2 green bell peppers, cleaned and chopped
  • 1 red bell pepper, cleaned and chopped
  • 1 teaspoon dried garlic, minced
  • 1 (28 ounce) can crushed tomatoes
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1 small bag frozen corn
  • 2 (15 ounce) cans garbanzo beans, drained
  • 1/2 cup tomato paste
  • 2 teaspoons sugar, optional
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons basil
  • 2 teaspoons chili powder
  • 1 teaspoon freshly ground black pepper
  • shredded cheese, to garnish each bowl for serving
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Preparation Instructions

Saute onion, peppers and garlic for about 5 minutes. Add all ingredients to a crockpot, except for cheese. Cook on low for 4 - 5 hours. Stir once in a while.

Put cheese on top of each bowl and serve.

Yield: 4-6
Helpful Hints

This is good with a crusty bread.

If you use tofu it takes on the flavor of the chili and makes it a little thicker. Squeeze water out of tofu and crumble it into the pot.

For vegan chili, omit sugar and cheese.


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