Tuesday, February 15, 2011

Vegetarian Chili

I am in trouble for sharing my mini cornbread muffin recipe without also sharing my vegetarian chili recipe. Big mistake.

Perhaps you can learn from my mistake and realize that these must always go together.

I love this recipe because it is easy and it can also easily accomodate any leftovers you have at the bottom of your fridge.

Don't be scared by the amount of chili powder, it is really not that much despite how it looks. You may even want to add more. Time to spill the beans, here it is:

Vegetarian Chili (Version 1.0)
Serves 4-6
I like to have an assortment of beans in my chili- kidney beans, chickpeas, and black beans are a must! Really add any leftovers you have...green and red peppers, zucchini, carrots, celery, mushrooms, etc. I almost always add carrots. Some people in my family like chili served atop mashed potatoes. I am not one of those people, as I prefer corn muffins or corn chips, but you have another serving option if you so desire.

2 tbsp olive oil
1 onion, chopped
2 cloves garlic, minced
1 red or green pepper (or both), chopped
1/4 cup chili powder
1 tbsp cumin powder
pinch cayenne pepper
3 cups chopped canned tomatoes, preferably diced but whatever you have is fine
4-5 cups assorted cooked beans (or about 2-3 cans, rinsed and drained)
2 cups frozen corn
salt & pepper
to garnish: sour cream, cilantro, green onions, grated cheese, corn chips, corn muffins

1. Saute onions in olive oil in a large pot over medium heat. When they have browned slightly, add garlic and cook for another 30 seconds. Add peppers (and any leftover chopped veg) and cook for another few minutes until softened.
2. Add chili powder, cumin and cayenne and cook for about a minute to release the scent of the spices.
3. Add tomatoes and beans and stir until mixed through. Increase heat and bring to a boil.
4. Reduce heat and simmer for about 30 minutes.
5. Add corn in the last 5 minutes of cooking.
6. Serve with whatever garnishes you desire.