Chili to Take the Chill off (Vegetarian or Vegan) |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I'm pleased to say that this recipe won first place in the Dining On A Dollar competition! - A nice warm dish for a cool night, just add one a crusty roll to complete your meal. Or you can have a chili bar - offer the optional toppings so each person can make their own the way they want it. The long list of ingredients is misleading because you will have most ingredients on hand. Ingredients:
2 teaspoons olive oil |
4 garlic cloves, minced |
1 large onion, diced |
2 medium carrots, diced |
1 stalk celery, diced |
1 (15 ounce) can pinto beans, rinsed |
1 (15 ounce) can kidney beans, rinsed |
2 large fresh tomatoes, diced |
jalapeno pepper, diced |
1 (8 ounce) can mushrooms, sliced, reserve liquid |
2 teaspoons dried oregano |
2 teaspoons dried basil |
2 teaspoons smoked paprika |
1 tablespoon chili powder |
1 (15 ounce) can tomato sauce |
vegetable broth, as needed |
corn tortilla, crumbled |
grated cheese |
crumbled bleu cheese |
sliced avocado |
sliced green onion |
sliced black olives |
sour cream |
lime wedge |
Directions:
1. Heat oil in a dutch oven over medium heat. Add garlic and onion and saute until soft and lightly carmelized. Add carrots and celery and saute for about 5 minutes.
2. Add beans, tomatoes, jalapeno peppers, mushrooms, seasonings and tomato sauce. Cover and simmer over low for at least 1 hour and up to 6. Add liquid from mushrooms and broth as you check your chili, about every 15 minutes. Some people like it really thick and others want it more soup-like. You decide which you prefer!
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