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Vegan (alt.food.vegan) This newsgroup exists to share ideas and issues of concern among vegans. We are always happy to share our recipes- perhaps especially with omnivores who are simply curious- or even better, accomodating a vegan guest for a meal! |
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Garden Vegetable Chili
Garden Vegetable Chili
1 tbsp safflower oil 1 large onion, chopped 1 large carrot, diced 1 small red bell pepper, diced 1/2 cup chopped celery 2 garlic cloves, minced 1 jalapeno, seeded and minced 2 small zucchini, diced 2 large tomatoes, chopped 2 cups fresh or frozen corn kernels 2 cups water 6 oz tomato paste (tomato puree) 4 tbsp American style chilli powder 1 tsp salt 1 tsp oregano, preferably Mexican 1 tsp unrefined sugar 2 tbsp minced parsley, for garnish Heat oil in a large chilli pot over medium heat. Add the onion, carrot, bell pepper, celery, garlic and jalapeno. Cover and cook, stirring occasionally, until the vegetables begin to soften, about 10 minutes. Add the zucchini, tomatoes, corn, water, tomato paste, chilli powder, salt, oregano and sugar and stir well. Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes, adding more water if necessary. Serve garnished with minced parsley. Vegetarian Chili Cookbook – Robin Robinson |
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Garden Vegetable Chili
MrFalafel wrote:
> Garden Vegetable Chili > > 1 tbsp safflower oil > 1 large onion, chopped > 1 large carrot, diced > 1 small red bell pepper, diced > 1/2 cup chopped celery > 2 garlic cloves, minced > 1 jalapeno, seeded and minced > 2 small zucchini, diced > 2 large tomatoes, chopped > 2 cups fresh or frozen corn kernels > 2 cups water > 6 oz tomato paste (tomato puree) > 4 tbsp American style chilli powder > 1 tsp salt > 1 tsp oregano, preferably Mexican > 1 tsp unrefined sugar > 2 tbsp minced parsley, for garnish > > Heat oil in a large chilli pot over medium heat. Add the onion, > carrot, bell pepper, celery, garlic and jalapeno. Cover and cook, > stirring occasionally, until the vegetables begin to soften, about 10 > minutes. Add the zucchini, tomatoes, corn, water, tomato paste, chilli > powder, salt, oregano and sugar and stir well. Bring to a boil, lower > the heat, and simmer until the vegetables are tender, about 30 > minutes, adding more water if necessary. Serve garnished with minced > parsley. > > Vegetarian Chili Cookbook – Robin Robinson That book is copyrighted (1998) by Robin Robinson. "All rights reserved. No part of this publication may be transmitted in any form or by any means, electronic or mechanical... without permission in writing from the author." Did you receive such permission from Robin Robinson before posting the above recipe from her book? Scroll to the copyright notice: http://www.amazon.com/gp/reader/1558...51#reader-page |
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