Vegetarian Chili Feast

After two weeks visiting the family in the South and cramming every piece of fried meat and glass of booze that I found into my face, I need a vegetable. In fact, I need all the vegetables that I can fit into my face. Since we returned to crisp fall weather in Pittsburgh and farmer’s market day, plus an empty refrigerator, I whipped up a big vat of vegetarian chili for our first night back. My recipe is slightly modified from this one, based on what we bought and a shortage of kidney beans at Trader Joe’s. We topped it off with sour cream and little shredded cheese and were stuffed. Plus, now we have lunch leftovers for the next few days.
Two-Bean Spicy Vegetarian Chili
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium green bell pepper, cored, seeded and chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • 3 teaspoons roasted, diced garlic (or 3 cloves)
  • 3 small very hot peppers, diced in tiny bits
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon salt
  • 1 28 oz can diced tomatoes, with their liquid
  • 2 beefsteak tomatoes, seeded and chopped
  • 1 15 oz can kidney beans, drained
  • 2 15 oz cans black beans, drained
  • 1 15 oz. can corn, drained
  • 1 tablespoon dried oregano

Heat the oil in a large pot over medium heat. Add onions, carrots, celery, bell peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add hot peppers, oregano, cumin, chili powder and salt. Stir to blend. Add canned and fresh tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. Add beans and corn and simmer an additional 30 minutes. Garnish individual bowls with sour cream, cheese, or green onions, if desired.


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