Tree Hugger's Terrific Organic Vegetarian Chili


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This is a recipe I invented during a church chili cookoff. I made it with all organic ingredients, but it can be made with conventional ones as well. Even better the next day and freezes well.

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Lancaster, Pa.


  • 1 lg. Vidalia onion, chopped
  • 1 lg. yellow sweet pepper, chopped
  • 1 lg. sweet red pepper, chopped
  • 4-5 cloves garlic, chopped
  • 1 can chopped green chilies
  • 2 jalapeno peppers, chopped
  • 1/4 C. chopped fresh cilantro
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1 tsp. hot red pepper
  • 1 packet Sazon seasoning
  • 1/2 tsp. salt (or Janes Crazy Mixed Up Salt)
  • 4 Tbs. chili powder
  • 1 Tbs. cumin
  • 1 Tbs. olive oil
  • 5 cans organic beans of your choice (I use light kidney and black beans), drained
  • 1 can organic corn, drained
  • 2 cans organic diced tomatoes
  • 3 cans organic tomato sauce
  • 2 Tbs. honey

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Chop first 7 ingredients and saute in olive oil. When onions become transparent, add all spices andd saute for 1 minute. Add the rest of the ingredients. Bring to a boil over medium heat for 1 minute, stirrring constantly and the turn to simmer. Simmer covered for 15 minutes and then uncovered for 45 minutes stirring frequently to prevent sticking. If needed, you can add a little vegetable broth to prevent it becoming too thick. Cool and refrigerate overnight. Reheat the next day. Excellent served over brown rice with a side salad and garlic toast.

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