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Can't Believe It's Meatless Chili




Source of Recipe


the web


List of Ingredients




2 tablespoons canola oil
1 large onion, chopped

3-6 peeled garlic cloves, as desired, chopped
3 cans (14 1/2 ounces each) diced tomatoes (see note)
1 can (4 ounces) diced mild green chilies, drained
1/2 fresh jalapeno chili, finely chopped, with or without seeds, as desired

2-3 tablespoons chili powder, as desired
1 tablespoon ground cumin
1 tablespoon dried chives
1 large bay leaf
1 can (15 to 16 ounces) red kidney beans, rinsed and drained (see note)
1 can (15 to 16 ounces) black, white, or chili beans, rinsed and drained (see note)
1 seeded green bell pepper, cut into 1/2-inch pieces
1 seeded red bell pepper, cut into 1/2-inch pieces
1 package (10 ounces) frozen corn (or canned corn, drained)

1 1/2 tablespoons chopped semisweet chocolate (optional)
Salt and freshly ground black pepper, to taste
1/4 cup chopped fresh cilantro leaves
Hot sauce, if desired

Recipe



Heat oil in heavy large pot over medium-high heat. Add onion and garlic and gently saute until onion is translucent and garlic is golden, about 5 minutes.

Add tomatoes with juices, chilies, chili powder, cumin, chives and bay leaf. Cook 10 minutes, stirring occasionally. Add beans, bell peppers, corn and chocolate (if using). Reduce heat to medium-low and simmer until chili is thick, stirring occasionally, about 35 minutes.

Season to taste with salt and pepper. Stir in cilantro. Adjust seasonings if needed, adding additional chili powder or hot sauce, if desired. Remove bay leaf before serving.

If desired, serve with corn bread and, for toppings, sour cream and cheese.

Serves nine.

Cook's notes: Any diced canned tomatoes can be used, according to individual tastes, such as Mexican style, stewed, or spicy versions. Canned northern beans or canned garbanzo beans (drained and rinsed) can also be used.