Monday, January 24, 2011
Soothing Vegetable Chili Recipe
Soothing Vegetable Chili
2-3 T Butter or Olive Oil
2 Medium Onions, minced
4 Cloves Garlic, minced
1/2 C. Celery, minced
32 Ounce Can/Jar of Tomatoes
2 Cans of Beans (Pinto and/or Kidney, do not drain)
1/2 Package of Frozen Corn
1 Can Vegetarian Refried Beans
1 Can Tomato Paste (Optional)
In large large stock pot brown onions and minced garlic in 2-3 T butter or olive oil. Add 1/2 cup minced celery. Saute together.
Add beans (I like one of pinto/one kidney, undrained), tomatoes and corn.
Season with cumin, pepper and salt to taste. Stir in one can vegetarian refried beans.
(If thicker chili is desired, add one can of tomato paste. Bring to slow boil, stirring frequently, reduce heat and simmer until ready to serve.)
Serve with crackers and canned fruit (peaches) for dessert (: