Monday, August 2, 2010

vegetarian chili

happy august everybody! we celebrated the end of july with some homemade chili (not that july was a bad month or anything. but i am excited to be only a month away from heading back to new york.)who doesn't love chili? its warm, comforting, and hearty. its also simple to make, the kind of thing that you could make a big pot of on sunday and save portions in the fridge for easy lunches the rest of the week (i wish i was the kind of organized, put together person who actually did things like that. instead of the kind of person who regularly makes a peanut butter sandwich in 4 seconds and eats it on the way to class while dripping jelly all over myself. but i did heat up the leftover chili for lunch today.)

recipe from bon appetit, via epicurious, with some changes by the twins
vegetarian chili

makes 4-5 main course servings

* 1/4 cup olive oil
* 2 cups chopped onions
* 2 medium coarsely chopped bell peppers (we used yellow)
* 6 garlic cloves, chopped
* 2 tablespoons chili powder + more to taste
* 2 teaspoons dried oregano
* 1 1/2 teaspoons ground cumin + more to taste
* 1/2 teaspoon cayenne pepper
* 2 15- to 16-ounce cans black beans plus 1 15-16 oz can kidney beans, drained, 1/2 cup liquid reserved
* 1 16-ounce can diced tomatoes, with their juices
* small pinch chipotle chili powder (optional)
* 1/2 teaspoon cinnamon + more to taste

possible toppings (we used green onions and shredded mexican cheese):
* Chopped fresh cilantro
* Sour cream
* Grated Monterey Jack cheese
* Chopped green onions

Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper, and extra chili powder, cumin, anc cinnamon if desired.

Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

stay tuned for the exciting conclusion (aka the cornbread recipe) in our next post!


Emily said...

vegetarian chili is one of my fave things. i can't wait for the cornbread recipe to go with it!

Debbi Does Dinner Healthy said...

I so love chili and I don't need meat in it at all! Give me more beans and I'm fine! Thanks!

theUngourmet said...

I do love chili, especially with a yummy slice of corn bread. This looks terrific!

Christina said...

This looks so good...thanks for the recipe!!

Abby said...

This recipe is making me YEARN for fall. I guess the 100 degree temps aren't helping. HA. Looks great!