Amy’s Cafe Vegetarian Chili
1/4 cup olive oil
2 little onions
1 tablespoon minced garlic
2 tablespoons sliced parsley
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 cup roasted red pepper
1 tablespoon ground cumin
1 tablespoon chili powder
Pinch of cayenne pepper
4 cups chili sauce
3 cups canned chili beans
1 cup canned kidney beans
3 cups fresh blended veggies (French-cut.
beans, onions, broccoli, sliced.
mushrooms, bell peppers, corn).
Include onions and sauté with garlic, parsley, oregano, basil, red pepper. Include cumin, chili powder, cayenne pepper, chili sauce and beans.
While bean mix cooks, put combined veggies in medium size pot. Include sufficient water to cover veggies. Offer simmer over medium heat till veggies are practically tender, 10 to 15 minutes, including veggies with longest cooking times.
Include the veggie mix to the bean mix and deal boil. Lower heat and simmer 15 minutes.
Makes 6 to 8 parts.
Include cumin, chili powder, cayenne pepper, chili sauce and beans. Give simmer over medium warm up till veggies are practically tender, 10 to 15 minutes, including veggies with longest cooking times.
Include sufficient water to cover veggies. Give simmer over medium heat till veggies are nearly tender, 10 to 15 minutes, including veggies with longest cooking times.
Include cumin, chili powder, cayenne pepper, chili sauce and beans. Include adequate water to cover veggies. Give simmer over medium warm up till veggies are practically tender, 10 to 15 minutes, including veggies with longest cooking times.
Consist of sufficient water to cover veggies. Provide simmer over medium heat till veggies are practically tender, 10 to 15 minutes, consisting of veggies with longest cooking times.
Consist of cumin, chili powder, cayenne pepper, chili sauce and beans. Consist of sufficient water to cover veggies. Bring to simmer over medium heat up till veggies are nearly tender, 10 to 15 minutes, consisting of veggies with longest cooking times.