Recipe
Vegetarian Chili
Time: about 1 hour 15 minutes
Yield: 8 servings
| 2 tablespoons olive oil 1 cup chopped carrots 1 cup red bell pepper 1 cup chopped green bell pepper 1 cup chopped onions 2 cloves garlic, minced 1 to 2 fresh green chili peppers, seeded and finely chopped (or 1 chili |
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| in adobo sauce, finely chopped) | 1 tablespoon chili powder 1 tablespoon ground cumin 1 28-ounce can diced tomatoes (with juice) 1 16-ounce can kidney beans (rinsed and drained) 1 16-ounce can cannellini beans (rinsed and drained) 1 16-ounce can black beans (rinsed and drained) 1-2 cups tomato juice (or use water) |
Heat oil in a saucepan on medium heat. Add through garlic, and cook, stirring, until onions are golden brown (about 12 to 15 minutes).
Add chili peppers, ancho chili powder, and ground cumin, and cook for 2 minutes. You can omit the chili peppers if you are trying to limit the heat; use the chili in adobo for a richer, deeper flavor with some heat.
Stir in tomatoes, beans, and juice. Bring to a boil.
Reduce heat to medium-low and simmer, uncovered for 45 minutes.
Notes
You will very likely need to add more tomato juice (or water) to prevent the chili from turning into a paste. I find myself often adding a full cup. Time to simmer is about 45 minutes.
If you have the chance, allow the chili to sit, unheated and covered for 3-4 hours (or refrigerated overnight) to allow for additional blending of the flavors. To serve, add ~½ cup water and reheat on low until warm.
If you do not have chili powder on hand, you can blend the following to make ⅓ cup (about 5 tablespoons): ⅛ cup sweet paprika, ½ teaspoon smoked paprika (optional), 1½ teaspoons garlic powder, ½ teaspoon cayenne pepper, 1½ teaspoons onion powder, 1 teaspoon dried oregano, and 1 teaspoon ground cumin.
Adapted from Joy of Cooking, 1997 edition