Recipes

Vegetarian Chili By: Scott W.

Recipe Story

My son has CF. Unfortunately, his manifestation of CF has a lot of gastrointestinal involvement, so he is not able to eat vegetables. He often cooks, and has already submitted recipes of his own to CFChef.

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 c celery, chopped
  • 1 1/2 c green pepper, chopped
  • 1 c onion, chopped
  • 56 oz can of tomatoes, cut up
  • 48 oz can of red kidney beans, drained
  • 1 tsp chili powder
  • 1/4 tsp ginger
  • 1/4 tsp pepper
  • 1 tsp allspice
  • 3/4 c cashews
  • 1 c shredded cheese
  • 1 garlic clove
  • 1/4 c red wine vinegar
  • 1/2 c raisins
  • 1 Tbsp parsley
  • 2 tsp salt
  • 1 1/2 tsp basil
  • 1 1/2 tsp oregano
  • 1 1/2 tsp cumin
  • Add All Ingredients

Directions

  1. Heat oil in 4.5-qt Dutch oven.

  2. Add celery, pepper, onion, garlic, and, if desired, 1 lb ground beef (will replace raisins and cashews).

  3. Cook veggies until tender but not brown.

  4. Stir in un-drained tomatoes, drained beans and remaining ingredients except cashews and cheese.

  5. Bring to a boil, reduce heat and simmer covered for 1 1/2 hours.

  6. Stir in cashews.

  7. Simmer 30 minutes more, until desired consistency is reached.

  8. Sprinkle cheese on each serving.

Nutritional Information

  • Servings: 10
  • Amount per serving:
    • Calories: 310
    • Fat: 11 g
    • Sodium: 1068 mg
    • Protein: 13 g
    • Calcium: 183 mg

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