Vegetable Chili 1970 Recipe
Description:
Indulge in the comforting flavors of this timeless Vegetable Chili 1970 recipe, reminiscent of a hearty vegetable soup with a delightful twist. Originally crafted to be ready in just twenty-five minutes, we’ve elevated the simmering time to a cozy 45 minutes, allowing the flavors to meld together into a rich and satisfying dish. Serve it up with an array of garnishes including sour cream, cheddar cheese, and fresh plum tomatoes for a customizable dining experience that’s bound to leave everyone craving for more. Plus, with pantry staples as the star ingredients, this recipe is not only delicious but also convenient!
Nutritional Information:
- Calories: 198
- Fat Content: 5.1g
- Saturated Fat Content: 2.2g
- Cholesterol Content: 7.6mg
- Sodium Content: 725.2mg
- Carbohydrate Content: 29.8g
- Fiber Content: 8.4g
- Sugar Content: 6.2g
- Protein Content: 9.7g
Cooking Times:
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 minutes | 1 hour | 1 hour 5 minutes |
Ingredients:
- 2 onions
- 1 can diced tomatoes
- 2 cups chicken broth
- 2 tablespoons chili powder
- 2 teaspoons cumin
- 2 teaspoons oregano
- 1 red bell pepper
- 1 green bell pepper
- 3 celery ribs
- 2 tablespoons butter
- 1 can chickpeas
- 1 can kidney beans
- 1 cup snow peas
- 1 cup green beans
- Sour cream (for garnish)
- Cheddar cheese (for garnish)
- Fresh plum tomato (for garnish)
- Additional bell pepper (for garnish)
Instructions:
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In a fry pan, melt the butter over medium heat and sauté the diced red and green peppers along with the celery until just softened. Stir occasionally to ensure even cooking.
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Toss in the snow peas to the pan and stir well to incorporate all the flavors. Set this flavorful mixture aside to add to the chili later.
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In a large soup pot, begin by simmering the diced onions in 1 tablespoon of oil or chicken broth until they turn translucent and fragrant.
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Add the can of diced tomatoes to the pot, along with the chili powder, cumin, oregano, and chicken broth, creating a flavorful base for your chili.
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Allow the base to simmer gently for 45 minutes or longer if desired, allowing the flavors to meld together and intensify.
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Once the base has developed its rich flavors, add in the canned chickpeas, kidney beans, and green beans, allowing them to simmer until warmed through.
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Incorporate the sautéed peppers, celery, and snow peas into the pot, stirring gently to combine all the ingredients.
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Let the chili simmer for a few more minutes until all the vegetables are heated through and infused with the delicious flavors of the spices.
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When the chili is hot and ready, ladle it into individual serving bowls, allowing each person to customize their bowl with their preferred garnishes such as sour cream, cheddar cheese, and fresh plum tomatoes.
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Serve this hearty Vegetable Chili 1970 alongside some hot toasted garlic bread for a complete and satisfying meal experience.
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Enjoy the warmth and comfort of this delicious chili, perfect for chilly evenings or any day when you’re craving a hearty and flavorful dish.
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Remember to thank Andy for this fantastic recipe that has stood the test of time and continues to bring joy to countless dinner tables.
