Hi friends!
It’s been a slow process, but I’ve been gradually scheduling some more posted up topics/recipes as I hide away for another set of midterms, and sooner than later…finals. Here’s a quick spin on a family favourite that substitutes some ingredients, into a more vegetarian friendly meal.
Posts will be back up slowly!
But again, best.
Vegetarian Chili
|
Ingredients |
6 Servings |
12 Servings |
18 Servings |
|
Onions, chopped |
2 medium |
4 medium |
6 medium |
|
Garlic cloves, minced |
4 |
8 |
12 |
|
Green pepper, chopped |
1 |
2 |
3 |
|
Vegetable oil |
1 Tbsp |
2 Tbsp |
3 Tbsp |
|
Tomato Sauce (7.5 oz /213 ml) |
1 can |
2 cans |
3 cans |
|
Canned kidney or pinto beans, rinsed and drained, (14 oz 398 ml) |
2 cans |
4 cans |
6 cans |
|
Fresh tomatoes, chopped |
6 |
12 |
18 |
|
Corn niblets, canned or frozen |
1 1⁄2 cups |
3 cups |
4 1⁄2 cups |
|
Salt |
1 tsp |
2 tsp |
1 Tbsp (3 tsp) |
|
Chili powder |
1 Tbsp |
2 Tbsp |
3 Tbsp |
|
Pepper |
To taste |
To taste |
To taste |
- Sauté onions, garlic and green pepper in oil over medium-high heat until the onions are soft (about 5 minutes).
- Add tomato sauce, beans, tomatoes, corn, salt, chili powder and pepper.
- Cook over medium heat for 25 minutes, stirring once in a while.
Recipe obtained from here (All rights go to their respected owner)
