Vegetarian Chili

>> Monday, April 12, 2010

1 tablespoon EVOO (extra virgin olive oil)
1 medium onion, diced
1-2 carrot, diced
1-2 celery stalk, diced
3 garlic cloves, minced
1/2 jalapeno (optional), diced
1 bay leaf
2 (14.5 oz.) cans organic diced tomato no salt added
1 (15 oz.) can of organic tomato sauce
3 (15 oz.) cans of organic chili beans (kidney beans, black beans, and pinto beans), drained and rinsed
1/2-1 cup vegetable broth
sea salt & freshly cracked pepper to taste
1 tablespoon red chili powder (more or less depending on your taste)
1 teaspoon oregano or Italian seasoning
2 teaspoons cumin powder
1 teaspoon garlic powder
1/2 teaspoon sugar
any cheese of your choice for garnish
cilantro leaves, chopped, for garnish
scallions, chopped for garnish

Heat EVOO in a Dutch oven or large non-stick stockpot (make sure it is oven-safe) over medium, add onion, carrot, celery, and jalapeno (optional).  Saute for about 3-4 minutes. Add garlic and cook for 30 seconds before adding bay leaf, diced tomatoes, tomato sauce, vegetable broth, and chili beans. Add sea salt & freshly cracked pepper and all spices (from red chili powder to sugar) and stir.  Either cook covered on low heat on the stovetop for 30-45 minutes longer, on low in a crock pot, or at 250 degrees in the oven, to allow the flavors to blend.  Cook all day stirring throughout the day if you can.  Take out the bay leaf, ladle chili into individual bowls, garnish with any cheese of your choice, cilantro leaves, and scallions. Enjoy!


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