Retreat Favorites: Veggie Chlli

Vegetable Chili
as prepared by Regina Irvin


  • 1 TBS olive oil1 tsp butter or margarine
  • 1 TBS minced garlic (3 cloves)
  • 1 TBS chili powder or more to taste
  • ½ tsp of dry mustard
  • ½ tsp of ground cumin
  • ¼ tsp of celery seeds
  • ¼ tsp fresh ground pepper
  • ¾ lb green beans
  • 1 ½ cups carrot slices, cut ¼ inch thick (2 large carrots)
  • 1 cup sliced celery cut on the diagonal, ½ inch thick
  • 1 16 oz can tomatoes with juice reserved
  • 1 cup diced onions
  • 2 cups strips of red and/or green peppers, about ¼ x 1 ½ inches (2 peppers)
  • 1 2/3 cups cooked kidney beans (1 16 ox can with liquid)
  • Plain yogurt to garnish
  1. In a large, deep skillet or shallow saucepan heat the oil and butter, and add garlic, chili powder, mustard, cumin, celery seeds, and black pepper.  Saute the mixture over a low flame, stirring it for 1 to 2 minutes.
  2. Add the green beans, carrots, celery, and ½ cup of juice from canned tomatoes.  Stir the mixture well, cover the pan and cook the mixture about 10 minutes.
  3. Add the onions and the red/green peppers, and cook uncovered another 10 minutes.
  4. Add the tomatoes, their remaining juice, and the kidney beans with their juice, and cook the chili 10 minutes longer.  Serve with a dollop of yogurt if desired.

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