Flavor-Packed Veggie Chili
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What is a great vegetarian chile recipe?
Chili is one of those meals that is just downright American. The problem is, however, that most chili recipes are packed with meat and a lot of the ones that aren't just don't have a lot of flavor. If this has been your experience, then you're trying out the wrong chili recipes. Try this fantastic vegetarian dish recipe that is chalked full of so many fruit, nuts, and spices that you won't think anything's missing:
- 3 tablespoons butter
- 1 medium tomato
- 1 can yellow corn, drained
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 cups kidney beans, cooked & drained
- 2 cans tomato sauce (8 ounce cans)
- 2 teaspoons chili powder
- 3 drops hot sauce
- 1 teaspoon cumin, ground
- 2 cloves garlic, minced
- 1 teaspoon basil, dried
- 1 teaspoon oregano, dried
- bay leaf
- 1/2 teaspoon black pepper
- 1 cup raisins
- 1 cup whole cashews (unsalted)
- shredded cheese Cheddar or Monterey Jack
Melt the butter in a large saucepan then add the onion, and celery and sauté until crisp. Throw in the corn, beans, tomato sauce, tomatoes, chili powder, pepper sauce, garlic, basil, cumin, bay leaf, oregano, and pepper and bring the mixture to a boil. Then, reduce the heat and allow everything to simmer for 30 minutes. Next, add the cashews & raisins and continue to simmer for around 20 minutes (the nuts and raisins should be tender at this point). Serve the dish with the cheese sprinkled on top.