Vegetarian Chili


  • 1/4 Cup oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 large green pepper, diced
  • 3 Cups water
  • 1 Cup kidney beans (precooked or canned)
  • 4 tomatoes, cubed
  • 1 Cup corn (fresh, frozen or canned)
  • 1 teaspoon salt
  • 1 teaspoon chili powder pepper to taste

In large pot sauté in oil the onion, garlic and green pepper until the onion is soft. Add water, kidney beans, tomatoes, corn, salt, chili powder, and pepper. Cook 25 minutes. Variations: Add hot peppers, other vegetables such as carrots and celery, or add 2/3 Cup bulghur (cracked wheat). Pinto beans may be used instead of kidney beans.

Serves: 6


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