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Meatless Chili Colorado

    2 (28-ounce) cans whole tomatoes, undrained
    4 (15-ounce) cans kidney beans, drained and rinsed
    4 cups water
    4 cups chopped onions
    1 cup chopped celery
    1 cup chopped fresh flat-leaf parsley
    1/4 cup tomato paste
    3 cloves garlic, finely chopped
    1 tablespoon vegetable oil
    1 tablespoon chili powder
    1 teaspoon ground black pepper
    Cooked rice for accompaniment

    Combine tomatoes with juice, kidney beans, water, onions, celery, parsley,
    tomato paste, garlic oil, chili powder and pepper in a large stockpot. Bring to a
    boil, stirring to combine. Reduce heat to medium and cook, partially covered,
    for 3 hours, stirring occasionally.
    Meanwhile, cook rice according to package directions; set aside. Serve chili
    over rice.

    Makes 8 servings
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