Refreshing the eye, the heart, and the imagination.

Wednesday, February 27, 2013

Vegetarian Chili

There's a lot more chopping, mixing, and simmering in the winter than in the summer. Have you ever noticed? It's like your dinner knows it's cold out, and that you've been inside all day (probably not motivated to workout), and so you need to burn more calories just to be able to take more in. How helpful.

The other night was just such a night of chopping. There's a couple more coming up that I'm kind of dreading: a veggie shepherd's pie and a veggie lasagna, but this particular night was veggie chili night. So out came my big red pot, my cutting board, and my trusty knife, and away we went! It was good, too.

Vegetarian Chili
Time: 1 hour
Servings: 8-10

1 cup rice (for two servings; increase for additional)
1 onion, chopped
1 green bell pepper,chopped
1 Serrano chili, diced and seeded
1 zucchini, chopped
3 small or 2 large tomatoes, diced
4 oz. can diced green chilies
15 oz. can black beans
15 oz. can Great Northern beans
15 oz. can navy beans
15 oz. can kidney beans
8 oz. can tomato sauce
2 cups vegetable broth
Olive oil
1 TBSP cumin
1/2 TBSP chili powder
Salt and pepper to taste
Fresh cilantro, chopped
Cheddar cheese
Blue Corn chips

1. Cook rice according to package directions. Meanwhile, heat the oil in a large pot and add the onion, bell pepper, and chili. Sautee until the onion is clear in color. Add the zucchini, diced green chilies, and the tomato to the mixture. Season with salt, pepper, cumin, and chili powder. Mix thoroughly.

2. Add the beans and the tomato sauce to the pot, stirring well. Pour the vegetable broth over the bean and veggie mixture. Bring to boil. Toss in the chopped cilantro (to your taste) and reduce heat. Cover, and let simmer as the rice finishes cooking, about 30-45 minutes.

3. Scoop rice into a shallow bowl and ladle the chili over it. Shred cheddar cheese over the chili and serve with blue corn chips.

Feel free to add or subtract ingredients. You can add carrots, red bell pepper, and seasonal squashes, you can increase the intensity of the flavor by adding more chilies and peppers, and you can always subtract beans or make the chili all one variety of bean. Play around with the recipe to find "your" chili, and enjoy!

No comments:

Post a Comment