Vegetable Chili

Name: Vegetable Chili
Ingredients: 3 Tbsp. corn or safflower oil; 1 large onion, chopped; 1 large green pepper, cored, seeded and chopped; 2 large cloves garlic, minced; 1 tsp. leaf oregano; 1 tsp. powdered cumin; 1/2 tsp. leaf thyme; 1/2 tsp. ground coriander; salt; hot pepper liquid; red wine vinegar; 1 stalk celery, diced; 1 small carrot, grated; 1 c. frozen corn kernels; 1 (6 oz.) can tomato paste; 1 (1 lb.) can peeled tomato; 2 (15 oz.) can pinto beans

17 ingredients

5 steps

Ingredients

3 Tbsp. corn or safflower oil
1 large onion, chopped
1 large green pepper, cored, seeded and chopped
2 large cloves garlic, minced
1 tsp. leaf oregano
1 tsp. powdered cumin
1/2 tsp. leaf thyme
1/2 tsp. ground coriander
salt
hot pepper liquid
red wine vinegar
1 stalk celery, diced
1 small carrot, grated
1 c. frozen corn kernels
1 (6 oz.) can tomato paste
1 (1 lb.) can peeled tomato
2 (15 oz.) can pinto beans

Directions

1

Heat oil in a heavy bottom pot; saute onions, pepper and garlic with oregano, cumin, thyme, coriander and chili powder.
2

Stir in tomatoes, tomato paste, celery, carrots and corn.
3

Simmer, covered, for 40 minutes; then add beans and cook for 15 minutes.
4

Add salt, hot pepper, liquid and vinegar to taste.
5

Before serving, you may combine some cabbage and cilantro to serve as a garnish.