Veggie Chili

May 2011
Veggie Chili

by 5 people

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Makes: 8 servings

Prep: 5 mins

Cook: 25 mins

  • 1/4 cup EVOO
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon plus 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 can  (16 oz.) pinto beans, rinsed
  • 1 can  (16 oz.) kidney beans, rinsed
  • 1 can  (14 oz.) diced tomatoes
  • 1 teaspoon dried oregano
  • Salt
  1. In a large, heavy saucepan, heat the EVOO over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is softened, about 10 minutes.
  2. Add the chili powder and cumin and cook for 1 minute. Stir in the beans, tomatoes and oregano. Cover and cook, stirring occasionally, for 15 minutes; season with salt.
  • Turn veggie chili into a DIY chili dog bar: put out hot dog buns, boiled hot dogs or sausages, grated cheddar cheese, sauerkraut, sliced white onions, pickled jalapenos, and condiments like ketchup, mustard and relish alongside the chili.