This is a great vegetarian recipe from our own Kristine Grego.
- 4 tbsp. butter
- 1 small, chopped onion
- 1/2 cup chopped celery
- 1/4 head shredded cabbage
- 7 cups mixed vegetables: carrots, zucchini, cucumbers, red cabbage or whatever you choose, cut up, shredded or sliced.
Saute onion, celery and cabbage in butter about 10 min. Add all fresh vegetables, cook uncovered, for 20 minutes stirring often, Add corn, garlic, salt, worcestershire sauce and pepper. Cook 10 min. longer. Add kidney beans and chili powder, Stir well. Cook another 10 min. Add tomato puree and heat through. Serve hot with grated Swiss or provolone cheese if desired. Makes 1 gal. May be frozen.
vegetarian chili, soup, Tailgating
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