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Spicey Vegetarian Chili




Source of Recipe


San Antonio Living (01/21/04)


List of Ingredients




# 2 Tbs. cold-pressed olive or canola oil
# 1 medium onion, chopped (about 1 cup)
# 1 large carrot, peeled and chopped
# 1 large stalk celery, chopped
# 1 medium green pepper, seeded and chopped
# 1 medium red pepper, seeded and chopped
# 3 cloves garlic, minced
# 1-3 Tbs. chipotle peppers in adobo sauce, minced
# 1 Tbs. Dried oregano
# 2 tsp. WFM Premium Ground Cumin
# 1 Tbs. Chili powder
# 1-1/2 tsp. sea salt
# 1 (28-oz.) can diced tomatoes
# 4 cups water
# 2 (15-oz) cans red kidney beans, drained
# 1 (15-oz.) can black beans, drained
# optional toppings: chopped scallions, sour cream, shredded cheese

Recipe



Heat the oil in a large pot over medium heat and saute onions, carrot, celery, peppers, and garlic for 10 to 12 minutes until the vegetables are softened but not browned. Add the chopped chipotles (amount depending on desired “heat”), oregano, cumin, chili powder, and salt. Stir to blend. Add tomatoes and water. Gently simmer over low-heat, uncovered for 45 minutes. Add beans and simmer and additional 30 minutes. Individuals garnish with optional toppings. Serves 6-8.