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Wednesday, June 9, 2010

Vegetarian Chili

Chili isn't your typical spring meal but it is cool and rainy here today and I love chili anytime of year. I added okra for extra veggie content but if you don't like it, use a 1 lb bag of frozen corn and/or lima beans. This makes a huge amount so I usually freeze the extra for a quick meal on an occasion when I don't have time to cook. Serve over brown rice or with a side of corn bread.

Vegetarian Chili

1 tsp olive oil
1 large onion, diced
2 large carrots, diced
2 red and 2 green bell peppers, diced
4 stalks celery, diced
4 garlic cloves, minced
2 chipotle peppers in adobo sauce or 1 jalapeno pepper (optional), finely diced, if you want heat
4 tbls chili powder (you need this much for the flavour, it usually has no heat)
1 tbls ground cumin
1 tbls cocoa powder
1 can tomato paste
1 can black beans
1 can red kidney beans
1 can crushed tomatoes
2 300g bags frozen, sliced okra
1.5 cups water or vegetable stock

In a large pot, saute onion, garlic and veggies in oil over medium heat until softened. Add the chili powder, cumin and cocoa powder and cook for 1-2 minutes. Add tomato paste, and beans and stir to combine. Pour in crushed tomatoes and stir. Turn heat down to low. Add okra, if using and water or stock and simmer about 30 minutes. Add additional water or stock if you prefer a thinner consistency.

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