CHEF JEFF — ONE BYTE AT A TIME: Vegetarian Chili

Here’s a meatless take on a Super Bowl favorite.

Vegetarian Chili

1 cup chopped onions

2 green peppers, chopped (or substitute 2 7-ounce cans of green chilies)

2 stalks celery, chopped

(Other vegetables may be added, i.e., 2 carrots, chopped; 1 turnip, chopped, etc.)

2 cloves garlic, minced (or 2 teaspoons powder)

10 ounces tomato juice (or sauce)

1 16-ounce can tomatoes, chopped

1 16-ounce can pinto beans (Garbanzo, kidney, black, white, etc., may be substituted)

1 teaspoon parsley

1 tablepoon paprika

¼ teaspoon oregano

6 tablespoons chili powder

1 teaspoon salt

2 tablespoons cumin

1 tablespoon Tabasco sauce

Saute onion, peppers, celery and garlic together until onions and peppers are tender. Add beans, tomatoes and juice. Cover. Simmer for 15 minutes. Add remaining ingredients. Cook about 30 minutes more depending on your taste. Add water (or broth) as needed for consistency.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

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