HOMEMADE VEGETARIAN CHILI

Homemade Vegetarian Chili image

"I downsized the yield but not the flavor of my favorite vegetarian chili," says Susan Wright, Yarmouth, Maine. Use leftovers to spice up a taco or burrito.

Provided by Taste of Home

Categories Lunch

Time 1h5m

Yield 3 cups.

Number Of Ingredients 20

Ingredients

1 cup chopped onion
3/4 cup chopped green pepper
1 tablespoon canola oil
1 can (16 ounces) kidney beans, rinsed and drained
1 cup canned diced tomatoes
2/3 cup water
2 tablespoons tomato paste
1-1/2 teaspoons mustard seed
1-1/2 teaspoons chili powder
1/2 teaspoon cumin seeds
1/2 teaspoon baking cocoa
1/8 teaspoon ground cinnamon
ONION TOPPING:
1 cup water
2 teaspoons white vinegar, divided
1/2 large red onion, thinly sliced
1 teaspoon canola oil
1/4 teaspoon mustard seed
1/8 teaspoon ground cumin
Dash salt

Steps:

In a large saucepan, saute onion and green pepper in oil for 5 minutes. Stir in the beans, tomatoes, water, tomato paste, mustard seed, chili powder, cumin seeds, cocoa and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until heated through., Meanwhile, in a small saucepan, bring water and 1 teaspoon vinegar to a boil. Add onion; cook, uncovered, over medium heat for 2 minutes. Drain and cool. In a bowl, combine the oil, mustard seed, cumin, salt and remaining vinegar; stir in onion. Serve over chili.

Nutrition Facts : Calories 268 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 464mg sodium, Carbohydrate 40g carbohydrate (12g sugars, Fiber 11g fiber), Protein 13g protein.