vegetarian chile

This dish is both vegetarian and vegan. The yield is approximately 6 cups. I've never made it myself, can't tell you if it is a good one.

  • 3 tbsp minced onion

  • 1 clove garlic

  • 2 tbsp vegetable oil

  • 1 1/2 lb tomatoes peeled and chopped (2 1/4 C) or 1 can (1 lb 15 oz) whole tomatoes broken up

  • 3/4 C zucchini cut in 1/2 inch pieces

  • 1/2 lb fresh mushrooms

  • 2 green bell peppers

  • 2-3 tsp chile powder

  • 1 1/4 tsp salt (less if desired)

  • 1/8 tsp pepper

  • 1 1/2 tbsp flour

  • 1 can (16 oz) red kidney beans

1. If using whole tomatoes, bring a pot of water to a boil. Drop the tomatoes in the boiling water for around 5 minutes and then remove. This makes the tomato skin slide off once the tomato has cooled. Skin and chop the tomatoes. If using canned tomatoes, break up the whole tomatoes into smaller pieces.

2. Prepare the other vegetables. Mince the garlic and onion. Cut the zucchini into 1/2 inch pieces. Slice the mushrooms. Seed the green bell peppers and cut them into 1 inch pieces.

3. Place the vegetable oil in a large skillet and cook the minced garlic and onion over medium-high heat for approximately 3 minutes, or until slightly browned.

4. Add the tomatoes, zucchini, mushrooms, green peppers, chile powder, salt, and pepper to the skillet. Simmer covered until the vegetables are tender, about 15 minutes. Stir occasionally.

5. Combine the flour with 3 tablespoons of water. Add the mixture to the vegetables.

6. Open the can of kidney beans. Drain the water and rinse the beans. Add them to the vegetables.

7. Cook and stir the mix until thickened, about 5 minutes.

8. If desired, sprinkle with shredded cheese.

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vegetarian chile