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Vegetarian chili

1 onion - chopped
1 carrot - sliced
1 small zucchini - chopped
8 to 10 mushrooms, chopped
1 small head broccoli, chopped
1 20 oz can tomato puree
1 3 oz can corn kernels (or 1/4 cup frozen corn)
1 12 oz can kidney beans
1 TBS. oil
1/4 cup red lentils
1/2 cup brown lentils
water

Chili powder:
1 tsp. of :
red pepper (cayenne)
black pepper
ground chili
garlic
half tsp. of:
turmeric
cumin
salt
basil

Vary seasonings to suit taste

Sauté onions in oil until soft, then add the carrots. Cook until
carrots begin to soften, and then add the rest of the vegetables.

Once the broccoli and the zucchini turn bright green liberally
sprinkle on the chili powder. Continuing sautéing for an additional
minute.

Add the tomatoes, corn, and beans. Stir well.
Add lentils and water - equal amounts water to lentils. Simmer
until the brown lentils are soft and the red lentils dissolve - about
30-40 minutes.

Serve chili with rice or pasta and grated cheddar cheese. Corn bread makes a nice side dish.