Kristen's Recipes


Title:   Spicy Vegetarian Chili
Category:   Soups & Salads - Clean (Only natural/organic ingredients), Vegetarian
From:   Vegetarian Goddess
1 to 2 T extra-virgin olive oil
1 large red onion- diced
1 sweet red pepper- cored, seeded and diced
1 can (28 oz.) choped tomatoes with juice
5 to 6 garlic cloves- minced
1 bottle favorite clean chili sauce
1/2 c molasses
1/2 c fresh water (or more to thin)
1 T chili powder
2 t ginger
2 t curry powder
1 to 2 t red pepper flakes
2 cans (16 oz.) dark red kidney beans- drained and rinsed
1 can (16 oz.) black beans- drained and rinsed
1 can (16 oz.) pinto or chili beans- drained and rinsed
Directions:   In a heavy pot, heat the olive oil over medium high heat and saute the onion and red pepper, until softened. Add the large can of tomatoes, garlic, chili sauce, molasses and water. Stir together and add the spices. Gently add in the beans, stirring with a wooden spoon. Bring to a high simmer, then lower the heat and let the chili simmer slowly. (This recipe can be ready to eat in as little as an hour, but the longer it simmers, the better the flavor.) This chili is wonderful served on a bed of steamed basmati rice or simply ladled into chili bowls and topped with a dollop of light sour cream.

Variation: This recipe can easily be converted to an all-day simmer in a slow cooker. Simply combine all the ingredients raw, with no pre-cooking, and set the temperature to low. The chili should be ready in about 5 to 6 hours.
Makes:   6 servings