Quote of the week

If we were not intended to eat extraordinary food, we would not have been given such extraordinary senses of taste and smell.

Saturday, February 2, 2013

Vegetarian Bean Chili

Who said Vegetarians cannot have fun on Game Day!!

Serves 6 to 8


Since this is a Vegetarian Chili use whatever mixture of beans you like.  We used light and dark Kidney Beans and Black Beans.  You can also serve over rice but we found it was not necessary.

2  tablespoons of vegetable oil
2  lage onions, chopped fine
1/4 cup  chili powder
1  Red Bell Pepper, stemmed, seeded and chopped
1  tablespoon cumin
1  tablespoon paprika
1  teaspoon cayenne
6  good size Garlic Cloves
3  (14.5 oz) cans of diced tomatoes
1  cup of vegetable stock or water (stock is always better)
2  Chipotle Chiles in Adobo sauce, minced
4  (15.5 0z) cans of beans-any combination you would like
1/2  cup chopped fresh cilantro

Heat the oil in a large Dutch oven over medium heat until shimmering.  Add the onions, bell peppers, chili powder, paprika, cayenne, and cumin.  Cook until the vegetables have softened, about 7 minutes.

Stir in the garlic and cook for 15 seconds.  Stir in the tomatoes with their juice, water or stock, chiles and 1/2 teaspoon of salt.

Bring to a simmer, cover and cook for 30 minutes over medium-low heat.

Add beans and continue to simmer, uncovered, until the chili is slightly thickened, about another 30 minutes.

Stir in the cilantro and season with salt and pepper to taste before serving.

This chili can be prepared up to the point where the cilantro is added, cooled, covered and refrigerated for up to 4 days or frozen for up to 1 month.  Reheat over low heat, adding additional water or vegetable stock to adjust the consistency.

Avocado, Chopped Scallions, Sour Cream, Daiya Cheese (non-dairy cheese), Shredded Cheddar, Crispy Tortilla Strips, Crispy Jalepano Strips, Diced Peppers, Chopped Fresh Cilantro-whatever floats your chili boat!

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