Here's a recipe for vegetarian chili that is really quick and
really good. It's from a cookbook called "30 Low-Fat Vegetarian
Meals in 30 Minutes" by Faye Levy.
I can't remember exactly where I got the book, but it has certainly
been a life-saver!
Serving Size : 4; Preparation Time :0:30
Heat oil in wide saucepan.
- 4 cloves garlic
- 1 large onion
- 2 tablespoons vegetable oil
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1-1/2 teaspoons oregano
- 1/2 teaspoon red pepper flakes
- 28 ounces canned tomatoes
- 2 cans pinto beans
- 1 tablespoon soy sauce
- 1 can corn
- 1 avocado -- diced, optional
Add onion and saute over medium heat, stirring often, 3 minutes.
Add garlic. Saute, stirring often, 3 minutes.
Add chili powder, cumin, oregano, and pepper flakes and stir over
low heat for 1/2 minute.
Add tomatoes, stir, and bring to a boil over high heat.
Add beans, corn, and soy sauce, and bring to a simmer.
Simmer uncovered over medium heat 5 minutes, then over medium-high
heat 3 minutes or until mixture is thick.
Taste and adjust seasoning.
Serve garnished with diced avocado if desired.