Carla's Vegetarian Chili
- Ready In:
- 2hrs
- Ingredients:
- 16
- Serves:
-
10
ingredients
- 907.18 g baby portabella mushrooms, chopped
- 2 (226.79 g) package tempeh, cut into bite sized squares
- 1 large onion, chopped
- 3 zucchini, cut into bite size pieces
- 3 yellow squash, cut into bite size pieces
- 1 large bell pepper, chopped (any color)
- 2 (850.48 g) can kidney beans (not drained)
- 2 (850.48 g) can tomato sauce
- 2 (340.19 g) can tomato paste
- 453.59 g can whole canned tomatoes (squished)
- 1.23 ml red pepper (optional)
- 8 clove garlic, chopped,to taste
- 29.58 ml chili powder
- salt
- black pepper
- 59.16 ml olive oil
directions
- Chop all veggies place in separate containers.
- In a wok, brown tempeh, then saute mushrooms, onions and bell pepper with tempeh mixture.
- Adding more olive oil as needed, because the mushrooms will absorb oil quickly.
- In a large pot, pour all the tomato products, add seasonings and beans.
- When tomato mixture is bubbling, add squashes.
- Cook about 10 minutes then add mixture from wok, cooking juices and all.
- Simmer about 20 minutes then add garlic in the last 5 minutes of cooking.
- Serve with cornbread or tortillas.
- Salad makes a great side dish for this meal.
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RECIPE SUBMITTED BY
I have recently moved to Georgia. I am a homemaker and a community leader on ivillage.com. I love to cook. My family as well as myself are vegetarians.