Wholesome Vegetarian Chili
From The Proctor Silex Test Kitchen
Added by Pat
Ingredients
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 large garlic cloves, minced
- 1 medium green pepper, coarsely chopped
- 1 large carrot, shredded
- 1 medium zucchini, shredded
- 1 large celery stalk,sliced
- 1 can (28 oz.) whole tomatoes, broken
- 2 cans (4 oz. each) chopped green chilies, drained
- 1 can (15 oz.) black beans, drained
- 1 can (15 oz.) cannelini beans, drained
- 1 1/2 cup reserved pulp from a green juice
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon coarse black pepper
- 1/4 teaspoon ancho chili pepper
Directions
- Heat oil in dutch oven over medium-high heat. Cook onions and garlic for 2 minutes. Add green pepper, carrots, zucchini and celery and cook an additional 5 minutes.
- Stir in remaining ingredients and cook over low heat for 40 minutes.
Serves: 8-10
