Saturday, October 12, 2013

Versatile Vegetarian Chili

Vegetarian Chili. I consider this the “quintessential vegetarian starter dish.” If you are debating becoming a vegetarian and your significant other has said anything along the lines of, “Don’t expect me to eat that rabbit food.” Make chili. Add fake meat if you’d like. In this particular recipe, I did not, but all you’d have to do is throw it in at the same time you add the beans. This particular chili does not pack ridiculous amounts of heat. I just put hot sauce on the table, but feel free to add some while it’s still in the pot.

Serves: 6

Time: active: 30 minutes
cooking: 30 minutes

Gather up:

*Great option for bread bowls

2 tablespoons olive oil

1 large onion, chopped

1 poblano chile, ribs and seeds removed, chopped

4 garlic cloves, minced

Coarse salt

1 can (4 ounces) diced green chiles

1 tablespoon plus

11/2 teaspoons chili powder

2 teaspoons ground cumin

3 cups cooked kidney beans, drained and rinsed

3 cups cooked pinto beans, drained and rinsed

1 can (28 ounces) diced tomatoes, with juice

Assorted toppings, for serving

1. In a large Dutch oven or other heavy pot, heat olive oil over medium-high. Add onion, poblano, and garlic; season with salt. Cook, stirring occasionally, until onion is translucent, about 4 minutes.

2. Stir in green chiles, chili powder, and cumin; cook, stirring frequently, until spices are darkened and fragrant, about 3 minutes.

3. Add beans, tomatoes and their juice, and 2 cups water; bring to a boil over high heat. Reduce to a simmer and cook until vegetables are tender and chili is thickened, 20 to 30 minutes.

4. Remove from the heat. Season with salt. Serve with toppings. Whatever you desire. (Corn, sour cream, cheese, tortilla strips, avocado, more cheese, green onions)


Recipe credit: Meatless by Martha Stewart


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