Tuesday, May 4, 2010

Quick Veggie Chili

We serve this over whole-wheat pasta for a quick one-dish meal. It's so good!

2 T olive oil
1 large carrot, chopped
1 small yellow onion, chopped
3 cloves garlic, minced
2 cups canned white kidney beans, drained and rinsed
2 cups canned red kidney beans, drained and rinsed
1 cup canned plum tomatoes, drained and chopped
1/2 t chili powder
1/2 t ground cumin
1/2 t dried oregano
1/4 cup Vegenaise

I using this as a Food Storage recipe, use dehydrated vegetables and omit the Vegenaise.

In a large saucepan, heat oil over medium-high heat until hot but not smoking. Add carrot and onion; cook, stirring frequently, until vegetables are tender, about 7 minutes. Add garlic; cook, stirring frequently, for 1 minute longer.

Add beans, tomatoes, chili powder, cumin, and oregano. Reduce heat to low. Simmer, stirring occasionally, until mixture thickens, about 20 minutes.

Spoon pasta into individual bowls; top with chili and a dallop of Vegenaise. Serve immediately.

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