VEGETARIAN BEAN AND VEGETABLE CHILI
This filling chili, submitted by Bill Hughes of Raleigh, North Carolina, is loaded with nutritious beans and veggies. You might serve it as a light main course or a zippy, satisfying side.
Provided by Taste of Home
Categories Lunch
Time 1h10m
Yield 12 servings (4 quarts).
Number Of Ingredients 20
Steps:
- In a Dutch oven or soup kettle, saute the onion, peppers, carrots and garlic in oil for 15 minutes or until vegetables are tender. , Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until heated through.
Nutrition Facts :
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Rifat Losker
[email protected]I'm not sure what went wrong, but my chili turned out bland and watery. I think I might have added too much water.
Siluni Damsarani
[email protected]This was a great recipe! I made it for my family and they all loved it. The leftovers were even better the next day.
David Brunal
[email protected]I followed the recipe exactly and the chili turned out great! My husband and I both loved it.
susma katwal
[email protected]This chili was delicious! I'm definitely going to make it again.
Mike Spurgeon
[email protected]I made this chili for a potluck and it was a huge success! Everyone loved it.
Nepali Hami
[email protected]This chili was easy to make and tasted great! I used black beans and corn instead of the kidney beans and bell peppers, and it turned out perfectly.
Mahima Akter
[email protected]I'm not a vegetarian, but I loved this chili! It was hearty and flavorful, and the beans and vegetables gave it a great texture.
Luca Rojano
[email protected]This vegetarian chili was a hit with my family! The flavors were amazing, and it was so easy to make. I will definitely be making this again.