VEGETARIAN CHILI FROM THE GENE AUTRY MUSEUM OF WESTERN HERITAGE
Vegetarian chili? From a cowboy museum? Yup! It's delicious, even better the next day; and a best seller at the Golden Spur Cafe at the museum. The recipe was published in the reader request column of the Los Angeles Times.
Provided by lynnski LA
Categories Stew
Time 1h45m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- Heat oil in a 6 quart stockpot, and add the onion, celery, bell peppers and carrots; cook until tender, about 15 minutes.
- Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans; and salt and pepper to taste.
- Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.
Nutrition Facts : Calories 255.8, Fat 4.3, SaturatedFat 0.7, Sodium 645.8, Carbohydrate 39, Fiber 11.3, Sugar 8.5, Protein 10
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Kimon Kokkalis
[email protected]This is the best vegetarian chili I've ever had. The flavors are so rich and complex, and the texture is perfect. I will definitely be making this again and again.
Thilini Dilhani
[email protected]Will make again!
Mayra Soto
[email protected]I've made this chili several times now and it's always a hit. It's so easy to make and the flavor is incredible. I love that it's a vegetarian chili so I can feel good about serving it to my family and friends.
Mohammad Abdullah Al Noman
[email protected]Amazing flavor!
Fanza Rawan Rayan
[email protected]This vegetarian chili is a fantastic dish that is perfect for a hearty and low-fat meal. The recipe was easy to follow and the chili turned out delicious! My family loved it, and I will definitely be making it again. I highly recommend this recipe to