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Chili Non Carne

    1 cup sliced onion
    6 cloves garlic
    1/2 green bell pepper, sliced
    l medium zucchini, sliced
    2 cups sliced carrots
    6 ounces of portobello mushrooms, diced
    l and 1/2 teaspoons olive oil
    1/4 teaspoon red pepper flakes
    2 12-ounce packages ground beef alternative
    l can (15.5 oz) chili beans
    l can (28 ounces) Mexican-style diced, stewed tomatoes with jalapeno chile
    peppers
    2 teaspoons dried oregano
    2 teaspoons ground cumin
    1/2 cup snipped fresh cilantro

    Place onion, garlic and bell pepper in a food processor, and pulse to chop. Set
    aside.
    Place zucchini, carrots and mushrooms in the food processor, and pulse to
    chop. If you decide not to use a food processor, we recommend dicing the
    veggies.
    In a five-quart saucepan, heat the oil and red pepper flakes for one minute on
    medium-high. Add the chopped veggies, and saute for 5 minutes, stirring
    frequently. Add the ground beef alternative, beans and tomatoes (with juice).
    Lower heat to simmer, add oregano, cumin and cilantro, and cook about 20
    minutes.

    Makes 8 servings

    Recipe by Mary Sue


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