Vegetarian Chili (Joy of Cooking) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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vegetarian chili Ingredients:
2 tbsp. olive oil |
1 cup carrots, chopped |
1 cup red bell peppers, chopped |
1 cup green bell peppers, chopped |
1 cup onions, chopped |
2 cloves garlic, minced |
1 jalapeno peppers or other green chile peppers, seeded and finely chopped, or 1 chipotle pepper in adobo sauce, minced |
1 tbsp. chili powder or ground ancho chile powder |
1 tbsp ground cumin |
28 oz. tomatoes, canned, coarsely chopped, with their juice |
1 1/2 cups kidney beans, cooked (about 1/2 cup dried) or 1 16 oz. can kidney beans, rinsed and drained |
1 1/2 cups cannellini beans, cooked or great northern beans, cooked (about 1/2 cup dried) or 1 16 oz. can kidney beans, rinsed and drained |
1 1/2 cups black beans, cooked (about 1/2 cup dried) or 1 16 oz. can kidney beans, rinsed and drained |
1 cup tomato juice, or as needed |
1 salt to taste |
Directions:
1. Heat oil in a large saucepan over medium heat.
2. Add carrots, red bell peppers, green bell peppers, onions, and garlic.
3. Cook, stirring, until the onions are golden, 12 to 15 minutes.
4. Add jalapeno pepper(s), chili powder, and cumin.
5. Cook, stirring for 2 minutes.
6. Stir in tomatoes, kidney beans, cannellini beans, black beans, tomato juice, and salt.
7. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally and adding more tomato juice or water as needed, until the flavors are blended, about 45 minutes. Taste and adjust the seasonings. Ladle into bowls and serve with sour cream, salsa fresca, and/or chopped cilantro.
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