A spicy stew made with variety of peppers, tomatoes, beans and meat(either beef or chicken) but since this is a vegetarian recipe I am omitting the meat. This is a typical dish made in cook-offs and tailgates. Steaming hot bowl of chili is sure to warm your body and soul as well. Cold weather especially calls for a flavorful bowl of spicy chili. It can either be paired up with corn bread or cheesy nachos or whatever you think that can to go with it. Since I had all the ingredients for nachos today I went ahead and made that.
In ingredients I have used 1/2 red and green peppers because mine were gigantically huge, if your peppers are normal size go ahead and use whole.
Ingredients
1 medium onion chopped
1/2 green pepper chopped
1/2 red pepper chopped
1 Jalapeno chopped
4 garlic cloves crushed
2 tbsp olive oil or canola oil
1 tsp cumin powder
2 tsp chili powder
1 tbs hot sauce of your choice
1 14.5 oz can vegetarian vegetable broth
1 15 oz can tomatoes chili style or canned crushed tomatoes
Salt as per taste
1 14.5 oz can black beans
1 14.5 oz can kidney beans
1 14.5 oz can vegetarian refried beans(I got Rosarita brand vegetarian refried beans)
Toppings
Sour cream
Tortilla chips
Diced avocado
Cheese
More hot sauce(for extra spicy lovers)
Method
Heat oil in a deep pot. Add chopped onions and crushed garlic, saute for few minutes until you get nice garlicky aroma. Throw in all three chopped peppers. Now saute for few more minutes until you see brown spots appearing at the bottom of the pot. Add broth and scrape all the good stuff and let it boil. Reduce the liquid to half and add crushed tomatoes. Add all the spices cumin powder, chili powder, hot sauce and little bit of salt, mix well. Now in goes black and kidney beans. This is trick that I saw Rachel Ray from food network doing it to thicken up the chili "Refried Beans". So add the refried beans to thicken up the chili and on medium heat let it simmer for 10-15 minutes. Once simmered shut off the gas and serve hot with all the topping.
In ingredients I have used 1/2 red and green peppers because mine were gigantically huge, if your peppers are normal size go ahead and use whole.
Ingredients
1 medium onion chopped
1/2 green pepper chopped
1/2 red pepper chopped
1 Jalapeno chopped
4 garlic cloves crushed
2 tbsp olive oil or canola oil
1 tsp cumin powder
2 tsp chili powder
1 tbs hot sauce of your choice
1 14.5 oz can vegetarian vegetable broth
1 15 oz can tomatoes chili style or canned crushed tomatoes
Salt as per taste
1 14.5 oz can black beans
1 14.5 oz can kidney beans
1 14.5 oz can vegetarian refried beans(I got Rosarita brand vegetarian refried beans)
Toppings
Sour cream
Tortilla chips
Diced avocado
Cheese
More hot sauce(for extra spicy lovers)
Method
Heat oil in a deep pot. Add chopped onions and crushed garlic, saute for few minutes until you get nice garlicky aroma. Throw in all three chopped peppers. Now saute for few more minutes until you see brown spots appearing at the bottom of the pot. Add broth and scrape all the good stuff and let it boil. Reduce the liquid to half and add crushed tomatoes. Add all the spices cumin powder, chili powder, hot sauce and little bit of salt, mix well. Now in goes black and kidney beans. This is trick that I saw Rachel Ray from food network doing it to thicken up the chili "Refried Beans". So add the refried beans to thicken up the chili and on medium heat let it simmer for 10-15 minutes. Once simmered shut off the gas and serve hot with all the topping.
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