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Vegetarian Chili Back to:  About this Book | Online Features | Orders | Reviews Taken from page 90 of College Cuisine. Click on any underlined term for a definition. How much? How long? Prep: 10 minutes. Total time: 30 minutes. Makes 6 servings. What you need 4 tbsp (60 ml) vegetable oil 2 large onions, chopped 2 tsp (10 ml) chili powder (or to taste) Salt and black pepper to taste 1 tpsp (15 ml) dried granulated garlic 2 cans diced tomatoes, undrained (about 2 cups or 500 ml each) 2 cans corn, do not drain. (12 oz. or 340 ml cans) 1/2 cup (125 ml) tomato paste 2 cans red kidney beans, do not drain (about 2 cups or 500 ml each) What to do Heat oil in soup pot at medium high. Add onions and stir-fry for 3 minutes. Stir in remaining ingredients. Add 2 cups (500 ml) of water and bring to boil. Reduce heat and simmer, uncovered, for 20 minutes. Serve with fresh bread or rice. What do you think? Your comments, questions, feedback, recipes are much appreciated. Email us here! Back to recipes page