This is a fine recipe for people who do not like ground beef or pork in their chili. My wife is a vegetarian, but does like chili, so I whipped up this recipe. I now like it almost as much as the kind with meat. The beauty of this recipe is that you can use the cheapest (most reasonably priced) canned goods, with no loss of flavor.
1 - large can tomato juice
1 - 8 oz. can tomato sauce
1 - small can tomato paste
5 - medium-size cans beans (kidney beans, either light red or dark red, black beans
or pinto beans) You can use eithor, or all, or mix them up.
1 - large onion, chopped
1 - large green, yellow or red pepper (not hot), chopped
1 - clove garlic, chopped
1 - tablespoon salt
1 - tablespoon paprika
1 - teaspoon chili powder (not red pepper)
1 - teaspoon parsley flakes
1 - teaspoon black pepper
Drain beans, but do not wash. In a large kettle, mix tomato juice, tomato sauce and tomato paste, along with the salt,black pepper, paprika, chili powder and parsley flakes.
In a large skillet, cook onions, chopped pepper and garlic in olive oil until onion is soft.
Add the onions, garlic and peppers, along with the drained beans to the tomato mixture
in the large kettle, bring to boil, reduce heat, and simmer for about 2 hours, covered..
Serve with oyster crackers or corn bread. Put a shaker of red pepper on the table for those who like it.
This is a great recipe for cold days, or a quick meal.
Victorian Vegetarian Recipes
600 Chili Recipes
