Spicy Vegetarian Chili

chili1.jpgThis is a very tasty vegetarian (actually, should be vegan) chili recipe. It's full of vegetables and great flavors.

2 tbsp. olive oil
1 medium yellow onion, chopped
1 large carrot, chopped
1 stalk celery, chopped
1 green bell pepper, cored, seeded, and chopped
1 red bell pepper, cored, seeded, and chopped
2 jalapeños, cored, seeded, and finely chopped
3 cloves of garlic, finely chopped
2 chipotles in adobo, chopped
2 tsp. ground cumin
1 tbsp. chili powder
1 tbsp. dried oregano
1 28 oz. can diced tomatoes, with liquid
4 c. water
1 15 oz. can of black beans, drained and rinsed
1 15 oz. can of red kidney beans, drained and rinsed
1 15 oz. can of cannellini beans, drained and rinsed
salt to taste

I also have a new recipe with beef that I like a lot as well.

There's quite a bit of chopping involved, but the vegetables are worth the effort!

chili2.jpgHeat the oil in a large pot over medium heat. Add the onions, carrot, and celery and sweat until the onions are translucent, about 4 minutes.

Add the green and red peppers, jalapeños, and garlic and cook for 8 minutes or until softened. Do not brown.

Add the chipotles and some adobo and the dried spices and stir to combine. The adobo adds some spice and a slightly smoky flavor. I vacuum seal and freeze the rest of the contents of the can for future recipes.

Add tomatoes and their liquid, and 4 cups of water. This recipe cooks the entire time uncovered on the stove. If you adjust to a covered preparation, such as a crockpot, make sure you reduce the amount of water, probably in half, otherwise you'll get soup instead of chili. Simmer uncovered for 45 minutes.

Add the beans. Simmer uncovered for 30 minutes.

You can pick just about any canned bean for this recipe. You could also start with dried beans, but you would need to cook them before adding them to the chili. You want about 4 1/2 cups of cooked beans.
chili3.jpgMakes a little more than 6 servings of 12 ounces each. Served with skillet cornbread in the picture at the top of the page. It freezes well.

This recipe was based on a great recipe from Whole Foods. I added the jalapeño, but otherwise the recipe is pretty much the same.

Update: I did the nutrition facts calculation for this recipe and, not surprisingly, it's excellent! 218 calories per 12 oz. serving. Information from caloriecount.about.com:

vegchili_nf.jpgI also have a recipe that has beef, that I really like.



About this Entry

This page contains a single entry by Rick Kasguma published on March 8, 2010 5:36 PM.

Skillet Cornbread was the previous entry in this blog.

Italian Bread is the next entry in this blog.

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