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Home » Basil » Spicy vegetarian chili

Spicy vegetarian chili

November 2, 2008 · WCC Administr@tr · 1 Comment

This soup was made for my Soup & Sandwich Swap event, which you can read about HERE for more recipes and pictures.

Betsy’s spicy vegetarian chili

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1 teaspoon olive oil
2 medium onions, chopped
1 medium green pepper, chopped
1 medium red pepper, chopped
3 garlic cloves, minced
2 cups black beans, cooked
1 can diced tomatoes
1 cup salsa, medium
1/2 cup water
1 tablespoon chili powder
1 teaspoon dried basil
1/2 teaspoon ground pepper
1/2 teaspoon oregano
1/2 teaspoon cumin
1/4 teaspoon cayenne
1 teaspoon sugar
1 cup canned corn niblet

Heat oil in a large pot, saute onions, peppers and garilc for 5 minutes on medium heat.
Add remaining ingredients except corn.
Increase heat to high to bring to a boil.
Decrease heat to medium and simmer, covered, for 25 minutes, stirring occasionally.
Stir in corn, simmer until heated through.
Makes about 10 cups or 6-7 servings of 1 1/2 cups.

Basil, Beans: Black, Bell peppers, Cayenne, Chili powder, Corn, Cumin, Garlic, Olive oil, Onion, Oregano, Salsa, Soups, Sugar: White, Tomatoes

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Next Post: Holiday Veggie Appetizer Wreath »

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Comments

  1. That Girl says

    November 25, 2008 at 7:02 pm

    I love chili – but I love it more with meat!

    Reply

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