I'll admit I was wary the first time I made this vegetarian chili recipe from the Junior League of Northwest Arkansas "Add Another Place Setting" cookbook. My family (read Keith) was even more skeptical. However, it is delicious, flavorful, satisfying...you don't miss the meat at all! I like to pair this with corn bread muffins. Yummy!
Vegetarian Chili
1 onion, chopped
1 green bell pepper, chopped
2 tsp vegetable oil
1 (28 oz) can crushed tomatoes
1 (15 oz) can dark red kidney beans, drained and rinsed
1 (15 oz) can chili beans
1 (15 oz) can whole kernel corn
1 (6 oz) can tomato paste
1 (4 oz) can whole green chills
1/4 cup chili powder
1 Tbsp cumin
1 tsp salt
1/2 tsp pepper
6-8 tsp sour cream
1-8 Tbsp shredded cheddar cheese
Saute the onion and bell pepper in oil in large saucepan until tender. Stir in the tomatoes, kidney beans, chili beans, corn, tomato paste, green chiles, chili powder, cumin, salt and pepper. Bring to a boil, stirring frequently. Reduce the heat at simmer for 1 hour. Ladle into serving bowls and top each with 1 tsp of sour cream and 1 Tbsp cheese.
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