Vegetarian Chili
Olive oil
1 large red onion, diced
3 large cloves garlic, minced
4 red peppers, seeded and chopped (could use 2 red and 2 green)
1 can kidney beans, drained & rinsed (540 ml)
1 can black beans, drained & rinsed (540 ml)
2 cans chili-style diced tomatoes (540 ml)
1 can diced tomatoes (796 ml /28 fl oz)
1 1/2 tsp salt
1/2 tsp pepper
1 Tb Italian seasoning (would have just used oregano if I had that)
2 tsp ground cumin
good sized pinch of cayenne pepper (would have used about 3 tsp chili powder if I had it)
2 TB white vinegar
water
Directions:
1. Heat olive oil in a large skillet over medium-high heat. Add the onions; cook and stir until they start to become soft. Add the red peppers and garlic; cook and stir until vegetables are lightly browned and tender.
2. Add the beans and the tomatoes. Season with salt, pepper, cumin, cayenne, Italian seasoning, vinegar and water (as much or as little as you like, I don't like chili soupy but not super thick either). Stir gently and heat to boiling. Reduce heat and simmer covered for 20-30 minutes.
3 comments:
This looks great Krista! Hey, did you know to cut down on the "gassiness" of chili, you can dice up a carrot and add it in? Fun tip I learned recently....I thought it made a difference.
This looks tasty. You have very beautiful blogs :)
Cathy - I *almost* put a carrot in there, isn't that funny? Next time I will for sure. It was really really good vegetarian chili - I didn't even miss the meat.
Helen - Thank you very much. I love my blogs and I'm glad you are enjoying them as well. :)
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