Ingredients
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2
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
-
-
-
-
Directions
Meatless Mission Chili, This is an adopted recipe that I’ve not yet had the chance to try. I have made similar vegetarian chilis before, and feel comfortable recommending it especially considerng the extant reviews, but would love more feedback from anyone else who might get to it before I do. Thanks!, used one 28 oz box of tomato sauce instead of tomatoes, DH doesn’t like chunks. red pepper instead of green, for milder taste, added fresh corn right to the pot. Instead of a little water, I added 2 cups vegetable stock. And we can’t have chili with cumin, a lot of cumin, probably 2 tbs. simmered for 3 hours, wonderful, will make again, Simple and really fresh tasting. I added just a little bit of cumin and some extra chili powder. Thanks for sharing this healthy, tasty and unique chili recipe.
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Steps
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1
Done
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Garnish: Corn, Chopped Scallions, Shredded Cheddar or Monterey Jack Cheese, or a Combination, Optional. |
|
2
Done
|
in a Dutch Oven or 4-5 Qt Saucepan, Heat Oil. |
|
3
Done
|
Saute Garlic, Green Pepper, Celery, Onion, Carrot, and Zucchini Until Crisp/Tender, About 3 Minutes. |
|
4
Done
|
as Mixture Cooks, Stir in Remaining Ingredients. |
|
5
Done
|
Bring to a Boil Over High Heat, Then Reduce Heat to Medium. |
|
6
Done
|
Cover and Cook Until Heated Through, About 5 Minutes. |
|
7
Done
|
Top Each Serving With a Garnish, If Desired. |
|
8
Done
|
If You Wish, Set Under Broiler to Melt Cheese. |
|
9
Done
|
Variations: - Add 1/2 Cup Whole Raw Cashews If Reheating, Add Addt'l Liquid, Such as Water, Tomato Juice, or Veg Stock. |
