Vegetarian chili

2 tablespoons olive oil
1 sweet onion, chopped
1 tablespoon garlic, minced

2 tablespoons oregano
1 teaspoon cumin
2 tablespoons chile powder

vegetarian ground round

1 cup strong vegetable broth
1 zucchini, diced
2 carrots, diced

1 can chickpeas, drained and rinsed
1 can kidney beans, drained and rinsed
1 can black beans, drained and rinsed
1 small can tomato paste
1 large can diced tomatoes
1 dark ale


In large oven-proof dutch oven, saute onion and garlic in olive oil.  Add spices and saute some more.  Next add broth and diced vegetables, simmering for 5-8 minutes.  Add remaining ingredients and bake covered in oven at 325F for 60-75 minutes.

If more heat is desired, add 2-3 diced jalapenos.  (optional)

Serve with corn bread.


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