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Veggie Chili

    6 garlic cloves, crushed
    1 onion, chopped
    1 celery rib, chopped
    1/2 green cabbage, chopped
    1/4 red cabbage, chopped
    1/2 cup butter
    4 carrots, peeled sliced
    4 zucchini, sliced
    1/2 pound broccoli, chopped
    1 pound mushrooms, chopped
    1/2 pound cauliflower, chopped
    2 (11-ounce) cans corn
    2 tomatoes, seeded and chopped
    1/2 teaspoon salt
    1/4 teaspoon ground pepper
    2 tablespoons Worcestershire sauce
    2 (16-ounce) can tomato sauce
    2 (15-ounce) cans kidney beans
    1 teaspoon chili powder
    Shredded Swiss cheese (optional)
    Freshly grated Parmesan cheese (optional)

    In a skillet, saute crushed garlic cloves, finely chopped onion, chopped celery
    rib, chopped cabbage, and chopped red cabbage in butter until tender. Add
    sliced carrots, sliced zucchini, chopped broccoli, chopped mushrooms, and
    chopped cauliflower; simmer for 10 minutes. Add corn, chopped tomatoes,
    salt, pepper, and Worcestershire sauce; simmer for 5 minutes. Stir in tomato
    sauce, kidney beans, and chili powder; simmer for 45 minutes.
    Serve with shredded Swiss cheese and freshly grated Parmesan cheese, if
    desired.

    Makes 12 servings


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