Vegetarian chili

An easy, hearty soup: good for a cold winter's evening.

By GOURMETKOSHERCOOKING.COM
July 18, 2011 13:45
Vegetable chili

Vegetable chili 311. (photo credit: myrecipes.com)

VEGETARIAN CHILI
Makes1½ quarts
*(serving size: 1½ cups chili and 1 tablespoon sour cream)


1 cup chopped onion
3 cloves garlic, minced
1 cup water
½ cup diced green bell pepper
2 tablespoons chili powder
1½ teaspoons ground cumin
2 (14½-ounce) cans no-salt-added, stewed tomatoes, undrained
1 (15-ounce) can red kidney beans, drained
1 (15-ounce) can garbanzo beans, drained
¼ cup nonfat sour cream alternative


1. Coat a Dutch oven with cooking spray, plave over medium heat until hot.

2. Add water and next 6 ingredients, bring to a boil. Reduce heat, simmer, uncovered, 30 minutes.

3. Ladle into individual soup bowls, top with sour cream.


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