Description
Vegetarian chili created for cold Chicago-land Fridays in Lent. Good by itself or served on rice or noodles, with crusty bread or cornbread, and topped with sour cream and/or Cheddar cheese.
Ingredients
- 2 cubes vegetable bouillon, crumbled
- 1 tablespoon ground cumin
- 1 clove garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground turmeric
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon ground red pepper
- 1 cup water
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (15 ounce) can dark red kidney beans, drained and rinsed
- 1 (15 ounce) can vegetarian baked beans
- 1 (14.5 ounce) can diced tomatoes
- 1 onion, diced
- 2 stalks celery, diced
- 1 cup diced carrot
- 1 cup fresh green beans, trimmed and cut into 3/4-inch pieces
- 1 cup coconut milk (Optional)
Prep Time: 20 mins
Cook Time: 6 hrs 40 mins
Total Time: 7 hrs
Servings: 12