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 blended veggies in medium size pot. Include enough water to cover veggies. Bring to 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 give boil. Lower heat and simmer 15 minutes.
Makes 6 to 8 portions.
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 enough water to cover veggies. Bring to simmer over medium heat up until veggies are nearly tender, 10 to 15 minutes, including veggies with longest cooking times.