Vegetarian chili

Time 1 hour 15 minutes
Yields Serves 6
Vegetarian chili
(Bob Carey / Los Angeles Times)

Saute onion and garlic in 5-quart Dutch oven sprayed with nonstick cooking spray until tender and onion begins to brown around edges, about 5 minutes.


Stir in chili powder, oregano and cumin. Stir in tomatoes with liquid and water. Stir in garbanzo beans with liquid, celery, potato and squash. Bring to boil. Reduce heat, cover and simmer 15 minutes. Stir in cauliflower and corn. Cover and continue cooking until vegetables are tender, 10 to 15 minutes. Stir in peas last 2 minutes. Season to taste with salt and pepper.

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