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The Best Vegetarian Chili in the World
May 02, 2007

This is a great recipe. I added 1 zuchini, 1 red bell pepper, 1 can pinto beans, 1 bag of frozen corn (we like it better than canned), and 1 can tomato paste (I drained my beans and added water; plus I like a tomato based chili). I also added a few splashes of tobasco sauce, I think my chili powder must have been milder than others because we did not have enough spice. I reccommend using the whole stewed tomatoes because they have a thicker consistency. You can use your kitchen scissors and cut them up while they are still in the can. I think I will add a can of white beans next time. There really is a lot of the veggie meat and I like a fair amount of beans. I froze the chili in individual containers and made corn bread muffins and froze those too. We were able to have several chili/muffin lunches. Thanks for the great recipe Cal :)

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