Cajun Vegetarian Chili

This chili recipe is for serious spice lovers. However, the amount of Cajun Spice Blend can be adjusted to suit anyone's taste buds. Make a day in advance, and refrigerate for additional flavor. Freeze a portion for Sunday afternoon football.

2 tablespoons sweet butter
4 cloves garlic, minced
2 cups onion, diced
1 cup celery, diced
1 cup red and green bell pepper, diced
1 16-ounce can stewed tomatoes
1 16-ounce can kidney beans
1 tablespoon red wine vinegar
1 tablespoon salt
1/2 teaspoon sugar
2 tablespoon CAJUN SPICE BLEND
1 cup corn kernel, fresh or canned
2 tablespoons tabasco sauce

Sauté garlic, onion, celery, and bell pepper in melted butter in large saucepan over moderate heat until tender. Add tomatoes, beans, vinegar, salt, sugar, Cajun Spice Blend, and cover pan; simmer for 1/2 hour. Add corn and tabasco sauce, and simmer an additional 5 minutes. Serves 6-8. Chili can be made with browned and crumbled ground turkey or beef. *For milder chili, reduce spice blend to 1 tablespoon.


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