Wednesday, February 8, 2012

Vegetarian Chili


2 tbsps vegetable oil
1 onion diced
Minced garlic
2 tbsps cumin
1/2 tsp ground chipotle pepper (I didn't use so it's optional)
1/4 tsp cinnamon
black pepper and salt to taste
1 red bell pepper diced small
1 green pepper diced small
1 jalapeno pepper diced small
1 can diced tomatoes (I used canned tomatoes)
1 can chicken or vegetable broth
1 can white cannellini beans
1 can black beans (If using chicken then substitute with black beans)
cayenne pepper
fresh chopped cilantro for garnish


Add oil to a large heavy pot over medium high heat. When the oil's hot, add the onions and garlic and saute until onions are transparent. Add the cumin, chipotle, cinnamon, salt, black pepper. Stir for a minute.

Add the red & green bell peppers, jalapeno, diced tomato and broth.  Bring to a simmer and then turn heat to low. Let it cook, stirring occasionally for 30 minutes.

Stir in the beans and let it simmer for another 30 minutes. Taste for salt. At the very end of simmering, I used potato masher to make the chili a little thick in consistency.

Garnish with cilantro. Serve hot with a dollop of sour cream, crushed taco chips and Mexican blend cheese.
Pin It Now!

No comments:

Post a Comment