Vegetarian Chili
This is a hearty chili recipe loaded with vegetables.
No. of Servings: 6
2 cups Mushrooms
2 Carrots
2 cups Tofu
1 cup Onion (chopped)
1 can Tomatoes
1 tbsp Garlic
1-cup corn
1 cup Red, Green and Yellow Bell Pepper (capsicum)
2 tbsp Parmesan cheese
1 tbsp Olive Oil
2 tablespoons chili powder
1 tbsp Celery (chopped)
Dash of Tabasco
Dash of Worcestershire sauce
Basil, oregano, salt to taste
No. of Servings: 6
Ingredients:
3 cups Kidney Beans2 cups Mushrooms
2 Carrots
2 cups Tofu
1 cup Onion (chopped)
1 can Tomatoes
1 tbsp Garlic
1-cup corn
1 cup Red, Green and Yellow Bell Pepper (capsicum)
2 tbsp Parmesan cheese
1 tbsp Olive Oil
2 tablespoons chili powder
1 tbsp Celery (chopped)
Dash of Tabasco
Dash of Worcestershire sauce
Basil, oregano, salt to taste
Directions:
- Heat oil and sauté garlic and onions.
- Crumble tofu and mushrooms and add in the pan. Sauté for 4 minutes.
- Add tomatoes, beans, carrots, corn and bell pepper. Mix well.
- Stir in chili powder, salt, celery, tabasco, basil, oregano and Worcestershire sauce.
- Cover and cook on low heat for 30 minutes.
- Top with Parmesan cheese.
- Serve with breadsticks or whole grain bread and crackers.