Meatless Chili Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Corn oil,
3 Cloves: garlic, minced
1/2 tsp: Ground Cumen,
1: Green pepper,
1 can: 16oz of Chick peas,
1 package: 10oz Frozen corn, thawed
2: Pickled jalapeno peppers,
2 can: 14-16oz Tomatoes in juice,
1 can: 15oz Kidney beans, drained
1 1/2 cup: Chopped onions,
2 tbsp: Chili powder,
1 cup: Diced carrots,
Directions:
Here we go... Chop the Jalapeno peppers. Do not discard the juice
from the can tomatoes.
In 5 quart saucepot heat corn oil over medium heat. Add onions,
garlic, chili poweder and cumin; saute 5 minutes or until tender. Add
carrots and green peppers; saute 2 minutes. Add tomatoes with juice,
crushing tomatoes with spoon. Stir in chick peas, kindey beans, corn,
and jalapeno peppers. Bring to boil. Reduce heat; cover and simmer 30
to 35 minutes. If desired, serve with rice. Makes 8 sevings, about 1
1/2 cups each.
Source from luhu.jp
from the can tomatoes.
In 5 quart saucepot heat corn oil over medium heat. Add onions,
garlic, chili poweder and cumin; saute 5 minutes or until tender. Add
carrots and green peppers; saute 2 minutes. Add tomatoes with juice,
crushing tomatoes with spoon. Stir in chick peas, kindey beans, corn,
and jalapeno peppers. Bring to boil. Reduce heat; cover and simmer 30
to 35 minutes. If desired, serve with rice. Makes 8 sevings, about 1
1/2 cups each.
Source from luhu.jp