Veggie chili

Vegetarian and low fat, the recipe to share with friends when all are dieting.

Ingredients

1 cup onion (chopped)
1⁄2 cup bell pepper (red, chopped)
1 teaspoon chili powder (or to taste)
1⁄2 teaspoon salt
1⁄2 teaspoon cumin (ground)
1⁄4 teaspoon garlic (garlic powder)
2 cups tomato juice
48 ounces bean (assorted beans, cooked, rinsed and drained)

Instructions

Prepare dry beans by soaking and cooking the day before or buy canned beans and drain them.

Coon onions and peppers in sauce pot until tender.

Stir in seasonings. Add tomato juice. Bring everything to a boil then add beans.

Reduce heat and allow to simmer on very low heat 90 minutes or until ready to serve.

Yield
6 servings
Preparation time 15 minutes
Cooking time 1 hour, 30 minutes
Total time
1 hour, 45 minutes

Notes

Choose beans with different color and texture such as 16 ounces red kidney beans, 16 ounces pinto beans, and 16 ounces great northern beans.

This recipe also lends well to crock pot cooking, 3 to 4 hours on high, or 6 to 8 on low. To make in the crock pot simply stir together all the ingredients and set crock pot to desired setting. Come home to a warm inviting chili on a cold fall evening.

Source

North American cuisine

easy, simmer, slow cook
beans, dinner, main course
American food recipes
Food in U.S.A.