recipe

Chili

Yummy chili for a chili evening!

Ingredients:

  • 2 Tbs olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 cup carrots, chopped
  • 1 small jalapeño pepper
  • 1 Tbs ground chili pepper
  • 1 Tbs cumin
  • 1 can (28 oz.) diced tomatoes, with juice
  • 1 cup tomato juice
  • 1 can (16 oz.) kidney beans, drained (or 1/2 cup dried beans, cooked)
  • 1 can (16 oz.) black beans, drained (or 1/2 cup dried beans, cooked)
  • 1 can (16 oz.) cannellini beans, drained (or 1/2 cup dried beans, cooked)
  • salt, to taste

Instructions:

  • Heat olive oil in a large saucepan over medium heat.
  • Add the onions, garlic, peppers, carrots, and jalapeño, and cook until golden, about 12 minutes.
  • Add the cumin and chili pepper, and cook for 2 minutes.
  • Add the tomatoes, tomato juice, beans, and salt.
  • Bring to a boil, then reduce to a simmer over low heat.  Allow to simmer for about 45 minutes until all the flavors are combined.
  • Optional: Serve with vegan sour creme and fresh cilantro.

 

Adapted from: The Joy of Cooking, by Irma Rombauer, Marion Rombauer Becker, and Ethan Becker, 1997, p. 283.

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