Home Recipes Vegetarian Chili

Vegetarian Chili

Name: Vegetarian Chili
Prep time: 00:20
Cook time: 00:30
Total time: 00:50
Yield: 8
Ingredients: 1 tbsp Becel® Original margarine; 1 lrg Onion; 2 Clove Garlic; 2 med Red Bell Pepper; 2 Stalk Celery; 3 med Carrot; 3 cups Mushrooms; 1 can No-salt added diced tomatoes; 0.5 cup Reduced sodium vegetable broth; 0.5 cup Parsley; 1 tbsp Chilli Powder; 1 tsp Ground Cumin; 1 tsp Dried oregano leaves; 1 tsp Ground Black Pepper; 1 tsp Red pepper flakes; 1 can No-salt added red kidney beans; 1 can Black bean, drained and rinsed

50-minute recipe Serves 8

This chili makes great leftovers for lunches, a quick dinner or on top of hotdogs, fries or even nachos.

50-minute recipe Serves 8

Ingredients

1 tbsp

Margarine

1 lrg

Onion

Garlic clove

Red bell pepper

3 med

Carrot

3 cups

Mushrooms

1 can

Diced tomatoes

1/2 cup

Reduced-sodium vegetable broth

1/2 cup

Parsley

1 tbsp

Chili powder

1 tsp

Ground cumin

1 tsp

Dried oregano

1 tsp

Black pepper

1 tsp

Red pepper flakes

1 can

Red kidney beans

1 can

Black beans, drained and rinsed

Directions

Prep: 20-minute | Cook: 30-minute

1
Melt Becel® Original margarine in large saucepan and cook onion and garlic until tender. Add red peppers, celery, carrots and mushrooms. Cook, stirring frequently, 5 minutes. Stir in tomatoes, broth, parsley and seasonings. Cover and simmer 15 minutes. Stir in beans and cook uncovered, stirring occasionally, until slightly thickened, about 5 minutes.

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Vegetarian Chili

Ingredients

Directions

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