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5 Bean Baked Vegetarian Zesty Chili

Contributed By: THERESA, MI | See all of THERESA's recipes
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Active Time:  20 Minutes
Total Time:  1 Hour
I came up with this recipe off the top of my head when I was wanting to make "some" kind of chili one night that did not have the typical chili taste and look. Being a vegetarian I am always dreaming up new recipes. So this hit the spot and was yummy!
1 48 oz. Jar Randals Mixed Beans
1 14.5 oz. Can Del Monte Diced Tomato's w/zesty mild green chilis
1 large diced white onion
4 diced stalks celery
4 cleaned and diced carrots
1 table spoon minced garlic(fresh or from jar)
1/2 tsp.fresh ground black pepper
1 tsp.salt
2 sprigs fresh snipped parsley
2 tablespoons olive oil
1/2 tsp. sugar
Heat oven to 375 degreees.

Pour oil into large oven-able pot, turn stove on medium heat, add the onion, garlic, salt and pepper. Saute over medium heat for 5 to 7 minutes, add the carrots, celery and saute a few more minutes.

Turn heat up high and add to the pot add the jar of Randalls beans(juice and all), the can of diced tomato's and 1 full can of water. Heat all to a boil. Add parsley and sugar, stir mixing all ingredients together.

When the chili comes to a low boil. Take off stove and set pot in oven on middle rack and bake for 45 minutes to 1 hours or until carrots and celery are soft.

(Chili will thicken a bit during baking, add a little water if you like it thinner.)

Serve with crusty breads or corn muffins.

Date Added: 09/16/2009
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