VEGETARIAN CHILI: Veggie Confetti Chili

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* Exported from MasterCook *

 

Veggie Confetti Chili

 

Recipe By : The Vegetarian Chili Cookbook, by Robin Robertson, page 24

Serving Size : 6 Preparation Time :0:00

Categories : Beans And Legumes Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon safflower oil

1 cup chopped red onion

2 medium carrots -- diced

2 garlic cloves -- minced

1 small green bell pepper -- diced

1 small red bell pepper -- diced

1 small sweet potato -- peeled and diced

2 cups fresh or frozen corn kernels

2 cups diced tomatoes -- fresh or canned

4 tablespoons hot chili powder

(see separate recipe)

6 ounces canned tomato paste

1 teaspoon ground cumin

1 teaspoon salt

2 cups water or vegetable stack

2 cups cooked pinto beans

1 cup cooked Great Northern beans

OR other white beans

 

Brightly colored vegetables add visual appeal as well as flavor and texture

to this recipe. Vary the vegetables according to your taste, and serve the

chili over rice with your favorite condiments.

 

Heat the oil in a large chili pot over medium heat. Add the onion,

carrots, and garlic. Cover, and cook until softened, about 5 minutes. Add

the bell peppers, sweet potato, corn, tomatoes, chili powder, tomato paste,

cumin, salt, and water or stock to the chili pot, and stir to

combine. Bring to a boil, stirring frequently. Lower the heat, and

simmer, covered, for 30 minutes, or until vegetables are tender. Add the

pinto beans, and simmer, uncovered, 15 minutes longer to heat through and

thicken.

 

Serves 6.

 

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