December 16, 2011


This is a quick and easy, vegetarian Chili recipe. My family specially loves it served in homemade potato buns.

Chili vegetarian 1

1 large onion, chopped
2 tbsp. vegetable oil
1 stalk of celery, chopped
1 green pepper, chopped
1/2 lb. fresh, chopped (or 1 can of mushrooms )
1- 375 gr. can tomatoes, chopped
1/2 tsp. chilli powder
1 - 375 gr. can of brown beans
1- 375 gr. can of red kidney beans
Salt and pepper, to taste.
Sauté the onion in a small amount of oil and water. When tender add chopped celery, pepper, mushrooms and chopped tomatoes. Season with chili powder and cook on the stove until veggies are tender. Add  beans, salt and pepper to taste.

Transfer to a deep casserole dish and bake it in the oven at 350 F for about 1 hour, or until thickened.

Best made the day before, let it sit and then heat it again in the oven before serving.

Serve with mashed potatoes or in a home made POTATO  ROLL.

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