| Martine Sicard |
| Vegetarian Chili |
Serve: 6
Total Time: 40 minutes
Ingredients
One 14 1/2-ounce can tomatoes
one 15-ounce can tomato sauce
one 15 1/2-ounce can cannellini beans
one 16-ounce can light red kidney beans
one 16-ounce can dark red kidney beans
one 4-ounce package chili mix
one 4 1/2-ounce can chilies
2 tablespoons onion flakes
1/2 teaspoon chili powder
1 tablespoon sugar
2 cups vegetable stock
Directions
Total Time: 40 minutes
Ingredients
One 14 1/2-ounce can tomatoes
one 15-ounce can tomato sauce
one 15 1/2-ounce can cannellini beans
one 16-ounce can light red kidney beans
one 16-ounce can dark red kidney beans
one 4-ounce package chili mix
one 4 1/2-ounce can chilies
2 tablespoons onion flakes
1/2 teaspoon chili powder
1 tablespoon sugar
2 cups vegetable stock
Directions
- Place all ingredients in soup pot and stir to mix.
- Place on medium heat, stirring every 3 minutes
until chili starts to slowly boil. - Turn heat to low.
- Cook chili for 30-45 minutes, stirring
occasionally. Serve.
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Vegetarian Chili
| Non-Stick Cookware Set $29.99 |
| Nonstick Frying Pan Set $19.99 |
| Steak Knife with Wood Stand $9.99 |
| SHOP |
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