I made this on superbowl Sunday as part of my chili showdown - beef chili vs. veggie chili. I've made the Texas Red Chili (posted just before this one) a few times - it's my favorite chili. I wanted to try a veggie version because I prefer to not eat so much beef these days. I browsed several different vegetarian chili recipes and decided to make this one. I decided to do the chili showdown because I knew some guests that were promised chili would probably prefer the beef version, but I thought the veggie chili was suprisingly flavorful and I would make it again. I used the chipotle in adobe sauce and spicy hot tomato juice - which in combination made it a little too hot. I think it would be just right with regular tomato juice.
8 servings
A delicious "warmer upper."
Heat in a large saucepan over medium heat:
2 tablespoons olive oil
Add:
1 cup chopped peeled carrots
1 cup chopped red bell peppers
1 cup chopped green bell peppers
1 cup chopped onions
2 cloves garlic, minced
Cook, stirring, until the onions are golden, 12 to 15 minutes. Add:
1 to 2 fresh green chili peppers, seeded and finely chopped, or 1 chipotle pepper in adobo sauce, minced
1 tablespoon ground ancho chili pepper
1 tablespoon ground cumin
Cook, stirring, for 2 minutes.
Stir in:
One 28-ounce can plum tomatoes, with juice, coarsely chopped
One 16-ounce can red kidney beans, rinsed and drained
One 16-ounce can cannellini beans, rinsed and drained
One 16-ounce can black beans, rinsed and drained
1 cup tomato juice
Salt to taste
Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more tomato juice or water as needed, about 45 minutes. Season and serve with:
Sour cream
Salsa Fresca
Chopped fresh cilantro
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