Tonight- it's CHILI! here's my Vegetarian (also can be made vegan or with meat, although it's filling enough without it) Chili!
I usually make a double batch of this (and all my soups) then put half into single serve tupperwares in the freezer, which is fantastic for lunches.
2 tablespoons olive oil
1 medium to large onion, chopped
2 large red peppers, seeded and chopped
1 large green pepper, seeded and chopped
1 jalepeno pepper, seeded and chopped
6 cloves garlic, crushed and chopped
1 cup pale beer (or veggie broth)
1-2 cups vegetable broth
1 32 oz. can of crushed tomatoes
4 cups beans, either soaked and cooked (see link below) or from a can (rinsed)
1 tablespoon ground cumin
2 tablespoons chili powder
1 teaspoon red pepper flakes
1 cup vegetarian refried beans (optional, used for thickening)
Salt and Pepper (to taste)
****If you are using dried beans, you need to plan ahead! soak and cook them the day before! :)
In a large pot over medium/ medium high heat, cook the onions, red peppers, green pepper, jalepeno pepper and garlic until they are soft (the onions will become translucent and the peppers will shrink down a little) about 5-7 minutes
Add the beer (or broth) to deglaze the pan. Add the crushed tomatoes and bring up to a simmer
Add the beans, cumin, chili powder, and red pepper flakes. Stir everything in until it is combined and return to a simmer (this may mean turning the heat up!)
Once it comes to a simmer, add the refried beans and combine thoroughly. *I usually also end up adding about 1 cup more of vegetable broth or water to thin out after added the beans and add more "volume" to the chili*
Let it simmer for at least 20-30 minutes to get it nice and hot all the way through, and of course you can leave it on for longer, just turn down the heat to medium low or low just to keep it warm
Serve with cornbread, tortilla chips, or over pasta or rice. Also, you can top it with fresh onions, tomatoes, cheese, sour cream etc.
Here is the link to using dried beans:
If you've never used them before, it's super easy! and cheaper and tastier than canned!
Tuesday, January 26, 2010
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