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Categories: Main courses, Vegetarian

Somerset Catering's vegetarian chili

DEAR SOS: The vegetarian chili from the Golden Spur Cafe at the Autry Museum of Western Heritage is fantastic. Any chance to ask the chef for this recipe? BOB TRIGGS Granada Hills DEAR BOB: Hear that sound? That's all those ... Read more

Total time: 1 hour 45 minutes | Serves 10 to 12
  • 2 tablespoons olive oil
  • 1 large onion
  • 1 cup diced celery
  • 2 green bell peppers, diced
  • 2 to 3 large carrots, diced
  • 2 cups red wine
  • 1/4 cup tomato paste
  • 1/4 cup minced cilantro
  • 1/2 cup lemon juice
  • 2 tablespoons chili powder
  • 3 tablespoons minced garlic
  • 1 tablespoon ground cumin
  • 5 drops hot pepper sauce
  • 2 tablespoons sugar
  • 1 (28-ounce) can plus 1 (14 1/2-ounce) can crushed tomatoes
  • 3 (15-ounce) cans garbanzo beans, undrained
  • 3 (15 1/4-ounce) cans kidney beans, drained and rinsed
  • Salt, pepper

Step 1Heat the oil in a large stockpot over medium heat. Add the onion, celery, bell peppers and carrots and cook the vegetables until they're tender, about 15 minutes.

Step 2Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans and salt and pepper to taste. Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.

Each of 12 servings:
381 calories; 646 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 66 grams carbohydrates; 17 grams protein; 14.59 grams fiber.
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