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Culinary SOS

Get Along, Little Garbanzos


DEAR SOS: The vegetarian chili from the Golden Spur Cafe at the Autry Museum of Western Heritage is fantastic. Any chance to ask the chef for this recipe?


Granada Hills

DEAR BOB: Hear that sound? That's all those cowboy cooks that rode the Chisholm Trail hootin' it up at the big roundup in the sky. Vegetarian chili? From a cowboy museum? But this is good, and even better the next day. It comes from Somerset Catering, which provides the food at the Golden Spur.

Somerset Catering's Vegetarian Chili

Active Work Time: 45 minutes * Total Preparation Time: 1 hour 45 minutes * Vegetarian

2 tablespoons olive oil

1 large onion

1 cup diced celery

2 green bell peppers, diced

2 to 3 large carrots, diced

2 cups red wine

1/4 cup tomato paste

1/4 cup minced cilantro

1/2 cup lemon juice

2 tablespoons chili powder

3 tablespoons minced garlic

1 tablespoon ground cumin

5 drops hot pepper sauce

2 tablespoons sugar

1 (28-ounce) can plus 1 (14 1/2-ounce) can crushed tomatoes

3 (15-ounce) cans garbanzo beans, undrained

3 (15 1/4-ounce) cans kidney beans, drained and rinsed

Salt, pepper

Heat the oil in a large stockpot over medium heat. Add the onion, celery, bell peppers and carrots and cook the vegetables until they're tender, about 15 minutes.

Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans and salt and pepper to taste. Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.

10 to 12 servings. Each of 12 servings: 381 calories; 646 mg sodium; 0 cholesterol; 5 grams fat; 1 gram saturated fat; 66 grams carbohydrates; 17 grams protein; 14.59 grams fiber.


Send recipe requests to Culinary SOS, Food Section, Los Angeles Times, 202 W. 1st St., Los Angeles, CA 90012 or e-mail to: Please include your last name and city of residence for publication. Include restaurant address when requesting recipes from restaurants. We are unable to answer recipe requests by mail.

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