Vegetable chili from The New Basics Cookbook (page 518) by Julee Rosso and Sheila Lukins

  • scallions
  • kidney beans
  • red peppers
  • Monterey Jack cheese
  • chickpeas
  • chile powder
  • sour cream
  • ground cumin
  • dill
  • fennel seeds
  • garlic
  • onions
  • zucchini
  • canned tomatoes
  • tomatoes
  • dried oregano
  • parsley

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • lizard on February 09, 2017

    Just made this last night. Really fantastic. Like stockholm28 I used half the oil.

  • stockholm28 on February 21, 2014

    This is my go to chili recipe. I've been making it a couple times a year for 20+ years. I think it is as good as any chili with meat. I reduce the olive oil by half.

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