Smokin' Spicy Vegetarian Chili |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I found this recipe in a Cooking Light cookbook and changed it up, cut it down and made it into my own. You can use any kinds of beans you prefer, e.g. pinto, kidney, etc. I like to serve with shredded cheddar cheese, sour cream, and hot crusty bread to absorb the heat. Ingredients:
2 cups water |
2 -3 dried ancho chiles (3/4-1 oz total) |
1 1/2 teaspoons olive oil |
1/2 cup chopped onion |
1/2 cup shredded carrot |
1/2 cup chopped red bell pepper |
1 teaspoon minced garlic |
1 jalapeno, seeded & chopped (optional) |
1 1/2 teaspoons ground cumin |
1 teaspoon dried oregano |
1/2 teaspoon paprika |
1/4 teaspoon crushed red pepper flakes |
14 ounces diced tomatoes, undrained |
8 ounces vegetable broth or 8 ounces dark beer |
15 ounces black beans, rinsed, drained |
15 ounces white beans, rinsed, drained |
2 tablespoons tomato paste |
1 tablespoon brown sugar |
salt and black pepper, to taste |
Directions:
1. Remove stems, seeds and veins from inside of ancho chiles.
2. Combine water and chiles in a small saucepan and bring to a boil.
3. Remove pan from heat; cover and let stand 20 minutes or until softened.
4. Drain off water, chop chiles and set aside.
5. Heat oil in a large pot over medium-high heat.
6. Add onion and carrot and saute for 3 minutes.
7. Add bell pepper and saute for 3 more minutes.
8. Add garlic and jalapeno and saute for 1 minute.
9. Stir in cumin, oregano, paprika and crushed red pepper and cook for 1 minute.
10. Stir in chopped chile, tomatoes and broth or beer then bring to a boil.
11. Cover and reduce heat to low and simmer for 15 minutes.
12. Stir in beans and tomato paste, bring back to a boil, reduce heat back to low and simmer for 15 more minutes.
13. Stir in sugar, salt and pepper. Serve with sour cream and shredded cheese.
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