Dynamite Vegetable Chili

2 large cloves garlic, minced
2 large onions, diced (about 1/2-inch)
1 tablespoon vegetable oil
2 tablespoons chili powder
2 packets instant beef-flavored broth
2 packets instant chicken-flavored broth
2 cups diced carrots (about 1/4-inch cubes)
2 medium green peppers, seeded and diced (about 1/2-inch)
2 cups diced celery (about 1/4-inch cubes)
2 cups diced eggplant (about 1/2-inch cubes)
2 cups canned crushed tomatoes
2 cups tomato puree
1 cup water
1/2 cup domestic burgundy wine
hot pepper sauce to taste
1 cup drained canned kidney beans
2 cups enriched cooked rice
3/4 cup grated cheddar cheese
6 tablespoons minced onion

In a large saucepan, sauté onion and garlic in oil until onion is transparent. Add chili powder; cook for 1 minute. Add instant broth, cover the pan, and Simmer for a few minutes.

Next add carrots, green peppers, celery, and eggplant; cook for 5 minutes, stirring frequently. Add crushed tomatoes and tomato puree; bring mixture to a boil. Add water, burgundy, and hot pepper sauce; stir to combine. Cook 15 minutes. Stir in kidney beans. Cook the chili at least 45 minutes to an hour, or until the vegetables are tender. (The longer you cook the chili, the better it will taste.) If necessary, adjust consistency by adding a small amount of water.

Makes 6 servings.

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