Veggie Chili

June 2, 2009

Needing ground beef to make chili is bogus.  Its all about smell, color, and cook time.  Here is a fast and cheap recipe by me.
In a big pot start with some water and all your spices:

  • garlic
  • chili powder (about 2Tbsp)
  • cumin
  • s&p
    Then vegetables in order of cook time or preference, not that I condone vegetable discrimination.
  • 5 chopped carrots
  • a cubed eggplant
  • 5 quatered brussel sprouts
  • an onion
    Then I added all the canned stuff
  • 15oz tomato sauce
  • 28oz whole tomatoes (I sliced them, but was also squirted in the face)
  • corn
  • 2 cans kidney beans
    Then chopped jalapenos to your liking.
    Stir, chill (you, not the chili). Stir, chill. For at least an hour. The longer the tastier.
    Throw in some cornbread and feed 7 people for under $20.
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    One Response to “Veggie Chili”

    1. Apple Mustard said

      This sounds delicious. You’re absolutely right… I argue with my dad all the time that vegetarian chili is bomb. Brussel sprouts is an interesting add. I’m trying this tomorrow night.

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