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Home cooking from a simpler time
Vegetarian Chili
4 cups diced fresh tomatoes
1-1/4 cups diced yellow onion
1/4 cup diced red onion
1/2 cup diced Jalapeno peppers
1 Oz. cilantro
1/2 lime, juiced
3 onions, coarsely chopped
3/4 cup diced garlic
1 can (29 Oz.) tomato sauce
3 cans (12 Oz. each) tomato paste
1 can (#10=6 Lb.,12 Oz.) diced tomatoes in juice
6 cups Pico de Gallo
1 can (#10) pinto beans, rinsed
1 can (#10) black beans, rinsed
1/4 cup cumin
2 TBL corriander
1-1/2 cups chili powder
1-1/4 cup brown sugar
2 tsp cayenne pepper
Mix all ingredients for Pico de Gallo in a large bowl and set aside to marinate. Make extra, if you like, to serve on tortilla chips.
Saute onion and garlic until tender. Add Pico de Gallo and simmer for about two minutes. Add tomato sauce and then diced tomatoes and bring back to a simmer. Add tomato paste and both types of beans. Sitr well. Add spices and brown sugar and stir well. Bring to a simmer and let cook for about 20 minutes.