*Over 38,000 searchable recipes available*

 HOME • About us • Contact us • Visit AllQue.com
Wednesday, April 30, 2025 4:18 AM
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home » Vegetarian » Down Home Vegetable Chili
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
Save/Add Down Home Vegetable Chili recipe to your favorite Save to favorite   Discuss Down Home Vegetable Chili recipe Write a comment   Print Down Home Vegetable Chili recipe Print this recipe   Email Down Home Vegetable Chili recipe to friend Email this recipe
  Down Home Vegetable Chili
  Category: Vegetarian
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 536
Ingredients:
1 tbsp Oil
1 Can (13 3/4 oz) beef broth
4 large Cloves garlic, minced
1 1/2 cup To 2 cups water
1 large Spanish onion, minced
2 tbsp Brown sugar
2 medium Carrots, chopped
2 tbsp Chili powder
1 medium Zucchini, chopped
2 tsp Ground cumin
1 Can (15 1/2 oz) red kidney
1 tsp Dried oregano beans, drained, rinsed
1 tsp Salt coarsely chopped
1/2 cup Bulgur wheat
1 Can (28 oz) whole tomatoes
1/2 cup Fresh or frozen corn kernels liquid reserved, tomatoes
Light sour cream or coarsely chopped low-fat yogurt
1 Can (6 oz) low-salt
Thin sliced green onions tomato paste
Thin sliced cilantro leaves
Instructions:
Preparation time: 25 minutes. Cooking time: 1 hour. Yield: 9 1/2
cups.

1. Heat oil in 3-quart non-aluminum saucepan over medium-high heat.
Add garlic, onion, carrots and 1/2 cup of the zucchini. Cook,
stirring often, until onion is softened, about 4 minutes. Add kidney
beans, tomatoes and their liquid, tomato paste, beef broth, 1 1/2
cups water, brown sugar, chili powder, cumin, oregano and salt. Stir
until combined. Simmer, covered, stirring occasionally, 40 minutes.

2. Add remaining zucchini, bulgur wheat and corn kernels. Simmer 10
minutes more. Add remaining 1/2 cup water as necessary. Taste and
adjust seasoning. Serve hot. Pass light sour cream or low-fat yogurt,
sliced green onions and cilantro leaves separately. Note: This is a
highly flavorful, crunchy and substantial chili. As with most chilis,
it's best made at least a day ahead so the flavors fully develop. Can
be made up to 3 days ahead and refrigerated or frozen as long as 3
months. Reheat gently, adjusting water and seasoning as needed.

From the Chicago Tribune 10/3/93.
Rate this recipe:  
Featured Recipe
» The Best Shrimp Scampi
Category: SeaFoods
Hits: 409
Rating:rating: (3.5)(3.5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)

return to topReturn to top
Copyright © 2014 Savvybearcat.com. All rights reserved.
 Powered By savvybearcat.com