Vegetarian Chili From The Gene Autry Museum Of Western Heritage Recipe

Name: Vegetarian Chili From The Gene Autry Museum Of Western Heritage
Prep time: 20 min
Cook time: 105 min
Total time: 125 min
Yield: Serves 1 or more
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 2 celery stalks, chopped; 2 bell peppers, chopped (any color); 1 cup carrots, chopped; 1/2 cup dry red wine; 2 tablespoons tomato paste; 1/4 cup fresh cilantro, chopped; 2 tablespoons lemon juice; 2 tablespoons chili powder; 4 cloves garlic, minced; 1 tablespoon ground cumin; 1-2 teaspoons hot pepper sauce (to taste); 1 teaspoon sugar; 2 (28 ounce) cans crushed tomatoes; 1 (15 ounce) can garbanzo beans; 1 (15 ounce) can kidney beans; Salt, to taste; Pepper, to taste

This legendary Vegetarian Chili recipe hails from the Golden Spur Cafe at the Gene Autry Museum of Western Heritage! Featured in the Los Angeles Times, this surprisingly delicious chili is a best-seller – even better the next day. Prepare for a flavorful explosion of southwestern spices and hearty vegetables. Perfect for a chilly evening or a hearty lunch.

Prep Time 20 mins

Cook Time 105 mins

Calories 255.8 kcal

Protein 20g

Rating 5.0 (2 Reviews)

Vegetarian Chili From The Gene Autry Museum Of Western Heritage

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Vegetarian Chili From The Gene Autry Museum Of Western Heritage

2 tablespoons olive oil
1 large onion, chopped
2 celery stalks, chopped
2 bell peppers, chopped (any color)
1 cup carrots, chopped
1/2 cup dry red wine
2 tablespoons tomato paste
1/4 cup fresh cilantro, chopped
2 tablespoons lemon juice
2 tablespoons chili powder
4 cloves garlic, minced
1 tablespoon ground cumin
1-2 teaspoons hot pepper sauce (to taste)
1 teaspoon sugar
2 (28 ounce) cans crushed tomatoes
1 (15 ounce) can garbanzo beans
1 (15 ounce) can kidney beans
Salt, to taste
Pepper, to taste

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How to Make Vegetarian Chili From The Gene Autry Museum Of Western Heritage

Heat 2 tablespoons of olive oil in a 6-quart stockpot over medium heat. Add 1 large chopped onion, 2 chopped celery stalks, 2 chopped bell peppers (any color), and 1 cup chopped carrots.
Cook until the vegetables are tender, about 15 minutes, stirring occasionally.
Add 1/2 cup dry red wine, 2 tablespoons tomato paste, 1/4 cup chopped fresh cilantro, 2 tablespoons lemon juice, 2 tablespoons chili powder, 4 cloves minced garlic, 1 tablespoon ground cumin, 1-2 teaspoons hot pepper sauce (adjust to taste), 1 teaspoon sugar, 2 (28 ounce) cans crushed tomatoes, 1 (15 ounce) can garbanzo beans (drained and rinsed), and 1 (15 ounce) can kidney beans (drained and rinsed).
Season generously with salt and pepper to taste.
Bring the chili to a boil, then reduce heat to low, cover, and simmer for 30-45 minutes, or until the flavors have melded and the vegetables are tender. Stir occasionally.
Taste and adjust seasonings as needed before serving. Enjoy!

Nutrition Information (Approximate per serving)

Sodium

26 g

Sugar

34g

Fat

Carbs

13g

Recipe Tags (Choose a tag and find related recipes!)

Time To Make Course Cuisine Preparation Occasion North American Main Dish American Southwestern United States Tex Mex Easy Beginner Cook Dinner Party Vegan Vegetarian Chili Stews Stove Top Dietary Californian Taste Mood Savory Equipment Presentation Served Hot 3 Steps Or Less 4 Hours Or Less