Here's a vegetarian chili recipe NOT TNT

[Guest guest]

VEGETABLE CHILI

 

From Bon Appétit: " Even better over rice. Top it with sour cream and

grated cheddar cheese. " (I omit the toppings).

 

INGREDIENTS:

 

3 tablespoons olive oil

1 large onion, coarsely chopped

6 large garlic cloves, chopped (I crush them first)

3 14 1/2-ounce cans diced tomatoes in juice

1 4-ounce can diced mild green chilies

3 tablespoons chili powder (I use more)

1 tablespoon ground cumin

1 tablespoon dried oregano

2 15- to 16-ounce cans kidney beans, drained (I use pinto beans)

2 green bell peppers, cut into 1/2-inch pieces (I use red bell

peppers)

1 10-ounce package frozen corn kernels (I use 1 15-oz can,

unsweetened and unsalted)

 

DIRECTIONS:

 

Heat oil in heavy large pot over medium-high heat.

Add onion and garlic; sauté 5 minutes. Add tomatoes with juices,

green chilies, chili powder, cumin and oregano. Cook 10 minutes to

blend flavors.

Add beans, bell peppers and corn. Reduce heat to medium-low and

simmer until chili is thick, stirring occasionally, about 35 minutes

(I cook it about 1 hour).

Season to taste with salt and pepper.

 

Serves 6.

 

From Bon Appétit