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Vegetarian Chili
500gms dried red kidney beans
2 Tbls. dried chili powder
1 large onion
1 tsp. minced garlic
4 Tbls. grated parmesan cheese
1 medium can(200gms)chunky tomato sauce OR 4-5 large fresh tomatoes, chopped
2 to 3 fresh or canned jalepeno peppers, minced (more if you are brave!)
1 large sweet bell pepper (green), chopped
1 Tbls. sugar
1/8 tsp. dried oregano flakes
1/8 tsp. dried basil
salt, to taste


Soak the beans in enough water to cover, until soft (about 4-6 hours). Boil the beans in the water they were soaked in (adding more if needed) with about 1 1/2 tsp. salt, until cooked.
Take 1/2 to 2/3 of the cooked beans and put them in a food processor. Grind them coarsely, but not too fine; set aside.
In a large pot, saute the onion and garlic over medium heat, until the onions begin to brown a bit, add the bell pepper and continue sauteeing until the bell pepper is soft. Add the tomatoes and simmer for about 10 minutes or until the tomatoes have liqufied.
Add the ground beans and the rest of the cooked beans; if necessary, add a little water to make the chili more liquid and easier to stir. Add the rest of the ingredients, stir, and let simmer for about 20-30 minutes.
Adjust the chili to your personal taste (more spice or more cheese)before serving. Enjoy!!

Preparation Time: 5hrs Serves: 6
Recipe Origin: Philippines
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