December 07, 2009

Vegetarian chili revisited

Some years ago, I posted a recipe for vegetarian chili. Since then, I've modified/tweaked it a bit and I think that it's both better tasting and more easily prepared. The updates will be bolded below:

Title: Vegetarian 3-bean chili
Categories: Soups, Main dish
Yield: 8 servings

2 T Olive oil
1/2 c Carrots, sliced
2 c Onions, chopped (White onions are the best, but red onions will add a nice characteristic. Vedalia onions do not work in this recipe
1 t Basil leaves
1 c corn(frozen/thawed,fresh)
1/2 c Celery, slcied
1/4 t Ground black pepper
1/2 c Green pepper, chopped
2 ea Jalapeno peppers, mince

1 T Chili powder
1 T Ground cumin
1 t Oregano leaves
1/4 t Garlic powder
1/2 t Salt
1/8 t Cayenne pepper

1 ea 15 oz can kidney beans,drain
1 ea 16 oz can black beans, drain
1 ea 15 oz can pinto beans, drain

2 ea 28 oz cans italian-style Plum diced tomatoes (Italian-style tomatoes with oregano, basil and garlic work best

1 T Lemon juice
Grated monterey jack cheese
sliced green onions

Heat oil; add onions, celery, carrots and green peppers. Saute 5 minutes.
Add corni; saute 5 minutes. Dump into a crock pot

Add to the crock pot the jalapeno peppers, tomatoes, chili powder, cumin, oregano, basil, salt, pepper, garlic and cayenne; mix well breaking up tomatoes. Add kidney beans, black beans and pinto beans to the crock pot. Cook on high for one hour and then cook on low for a few more hours. Overnight works well, or from lunch until dinner time

Stir in lemon juice before serving. Top each serving with grated cheese and onions.

For the record, this chili freezes well, so make a double batch

Posted by Physics Geek at December 7, 2009 12:51 PM | TrackBack StumbleUpon Toolbar Stumble It!