You are here: Home » Recipes » Vegetarian Chili from “The Supernatural Kids” Vegetarian Chili from “The Supernatural Kids” Recipe by Our Cookbook Collection Yield 8 servings This vegetarian chili has a lot of ingredients, but that’s what makes it special. PrintEmail Ingredients 2 tablespoons olive oil2 tablespoons butter2 medium onions, chopped4 cloves garlic, minced3 stalks celery, diced1 red bell pepper, chopped3 medium size carrots, diced1 (28-ounce) can diced tomatoes1 cup tomato sauce1 teaspoon ground cumin1 teaspoon dried oregano1 tablespoon chili powder1 tablespoon Worcestershire sauce1 tablespoon Tamari soy sauce1 cup corn kernels (fresh, canned or frozen)1 cup cooked kidney beans1 cup cooked black beans1 cup cooked pinto beans1/4 cup chopped fresh cilantro Salt & black pepper to taste Toppings: Sliced green onions, sour cream and/or grated Cheddar cheese Instructions Begin by using a large, heavy-bottomed stockpot. When butter is melted and the oil is heated, sauté the onions and garlic until softened. Stir in celery and continue sautéing. Next add the bell pepper and sauté until peppers are soft. Add the carrots and continue sautéing. Next add in the diced tomatoes and tomato sauce. Stir in ground cumin, oregano, chili powder, Worcestershire sauce and Tamari soy sauce. Cover with a lid, lower the heat and simmer for 10 minutes, stirring occasionally. Finally, add the remaining ingredients (corn and beans) and continue cooking for about 10 minutes more, allowing all ingredients to blend. Stir in the cilantro and add salt and pepper if needed. Reprinted with permission from Nancy Mehagian’s The Supernatural Kids Cookbook (Huqua Press, 2011).