Vegetarian Chili


No servings information available


4 oz. can of green chilies-chopped-(I might try chipotle chilies next time) 3-cloves garlic 2 ½ cups-chopped onions 2 ½ cups-chopped celery ½- chopped green pepper 4-cups water 1 15 oz. can pinto beans or black beans-rinsed and drained ½-cup dried lentils-(secret ingredient) 1-28 oz. can peeled, chopped tomatoes 2-15 oz. cans tomato sauce 1-small bottle Brooks catsup 3-tablespoons chili powder ½-teaspoon cayenne pepper or to taste 2-tablespoons dried oregano 1-teaspoon cumin 3-tablespoons tamari/soy sauce or to taste Salt and pepper to taste Tabasco sauce to taste Canola oil for sauté

Nutritional information

No nutrition information available


1. Sauté onions, garlic, celery, green pepper and green chilies in oil until onions are translucent 2. Add ingredients 6 through 11 and simmer for about 2 hours 3. Add ingredients 12 through 18 and continue simmering for about 1 hour. 4. Add water during steps above for desired consistency