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Jessica Scott's Vegetarian Chili

This is the recipe that won the TXIX 2002 Chili Cook Off


1 Green Pepper
1 Red Pepper
1 Yellow Pepper
1 Orange Pepper
1 Jumbo Yellow Onion
1 Can Stewed Tomatoes
1 Can Diced Tomatoes with Green Chilies
1 Can Dark Red Kidney Beans
1 Can  Small Red Beans
1 c. Water
2 tbs.. Roasted Pepper Flavored Olive Oil


1 tsp. Salt
1 tsp.  Crushed Red Pepper
1/2 tsp. Chipotle Chili Pepper
1 1/2 tsp. Minced Garlic
1 1/2 tsp. Minced Onion
2 1/2 tsp. Chili Powder
1 Dash Cayenne Pepper
3 Dash of Oregano
Dash of Black Pepper
Dash of Paprika

Cooking Directions:  

Combine all seasonings in a bowl and set aside.
Dice up all the peppers and the onion into very little pieces.
Sauté the vegetables in a Large Skillet in using the Flavored Olive Oil.
Cook until the onions start to become transparent.
Add the bowl of spices and the cup of water to the skillet, Stir well.
Let simmer for about 10 minutes, stirring occasionally then transfer to a slow cooker.
Add both cans of tomatoes, do not drain.
Drain the cans of beans and add them, mix well.
Let the chili simmer for at least 45 minutes stirring occasionally before serving.

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