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Home::
Recipes / Entrees
Chili con Veg
Ingredients
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2 tablespoons olive oil
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2 cups chopped cabbage
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2 cups corn kernels
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1 zucchini, cubed
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2 green bell peppers, seeded,
deribbed, and
chopped
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3 cups cooked pinto or kidney beans
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1 cup tomato sauce
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1/2 cup texturized vegetable protein
(TVP) or
finely chopped Brown Gluten
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1 teaspoon chili powder (or more or less to
taste), or pinch cayenne and 1 teaspoon ground cumin
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Salt to taste
Method
1. In a heavy pot over medium heat, heat oil and sauté vegetables for 5 to
8 minutes.
2. Add all remaining ingredients and simmer for 30 minutes, adding more
liquid if needed.
Serves 4
About The Author
 Linda Haynes is a schoolteacher, avid
gardener, and practicing artist. She lives in New Hampshire, where she
loves to experiment with vegetarian cooking for her family. This recipe
is excerpted with permission from The Vegetarian Lunchbasket: Over
225 easy, lowfat, nutritious recipes for the quality-conscious family on
the go, by Linda Hayes. ©1999. Published by New World Library, www.nwlib.com,
toll free ordering number 800-972-6657 Ext. 52.
Info/Order
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