Vegetarian Chili

4.4 stars based on 7 votes.
7 ratings
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  • 3 tablespoons olive oil
  • 1 large onion, diced (about 2 cups)
  • 1 large green pepper, diced
  • 2 stalks celery, sliced
  • 4 large cloves garlic, minced
  • 2 (14 1/2-ounce) cans diced tomatoes
  • 1 (16-ounce) jar TABASCO® brand 7 Spice Chili Starter
  • 1 cup water
  • 1/2 cup raisins
  • 1 (15-ounce) can red kidney beans, drained
  • 1 (15-ounce) can great northern beans, drained
  • 1 cup frozen corn kernels
  • 1/2 cup salted cashews
  • 1/2 teaspoon salt


Heat olive oil in a large pot over medium-high heat. Add onion, green pepper, celery and garlic and cook 5 minutes. Stir in tomatoes, TABASCO® Chili Starter, water and raisins and bring to a boil; reduce heat and simmer 5 minutes. Add beans, corn, cashews and salt and mix well. Simmer 10 minutes longer or until flavors are blended and chili reaches desired consistency, stirring occasionally.

Makes 6 to 8 servings.

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  • Name: Katherine
    Date: June 12th, 2011
    Fast, easy and delicious. A little on the sweet side.