Vegetable Chili 1970 Recipe

Name: Vegetable Chili 1970
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium onions, diced; 1 (19 ounce) can diced tomatoes; 2 (14 ounce) cans chicken broth; 2 tablespoons chili powder; 2 teaspoons cumin; 2 teaspoons oregano; 1 red bell pepper; 1 green bell pepper; 3 celery ribs, chopped; 2 tablespoons butter or 2 tablespoons margarine; 1 (15 ounce) can baby sweet corn cobs; 1 (15 ounce) can chickpeas; 1 (15 1/2 ounce) can kidney beans; 1 cup fresh cleaned snow peas or 1 (14 1/2 ounce) can green beans; sour cream; grated cheddar cheese; fresh diced plum tomato; jalepeno diced bell pepper

Servings: persons

2 medium onions, diced
1 (19 ounce) can diced tomatoes
2 (14 ounce) cans chicken broth
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons oregano
1 red bell pepper
1 green bell pepper
3 celery ribs, chopped
2 tablespoons butter or 2 tablespoons margarine
1 (15 ounce) can baby sweet corn cobs
1 (15 ounce) can chickpeas
1 (15 1/2 ounce) can kidney beans
1 cup fresh cleaned snow peas or 1 (14 1/2 ounce) can green beans
sour cream
grated cheddar cheese
fresh diced plum tomato
jalepeno diced bell pepper

1
In a fry pan place butter and pan fry just until softened the red, green peppers, and the celery.
2
Toss in the snow peas, and stir well.
3
Set this mixture aside, until the very end.
4
In a large soup pot simmer the diced onion in 1 tablespoon oil or chicken broth.
5
Add the can of tomatoes.
6
Add the spices and broth.
7
Simmer this base for 45 minutes or longer if desired.
8
Add canned vegetables.
9
Simmer until warmed through.
10
Add the sauteed peppers and celery and snow peas.
11
Simmer again till warmed through.
12
When hot, serve in individual bowls.
13
Let each person use the garnishes to their preferences.
14
Serve with hot toasted garlic bread.
15
Thanks Andy.

310

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 medium onions, diced, 1 (19 ounce) can diced tomatoes, 2 (14 ounce) cans chicken broth, 2 tablespoons chili powder, and more.

Yes, Vegetable Chili 1970 falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Chili 1970

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