I tried a new recipe this week. I loved it! I’m sure I’ll be able to improve upon it over time, but for now, it’s a winner.
It’s a three-bean vegetarian chili. It is NOT a vegan recipe. I used chicken broth instead of veggie broth, because it is what I had. If you want vegan, all you need to do is swap the chicken broth for vegetable broth.
Also, I used ancho chili powder, and what a great flavor that made! Yum.
Here is the recipe: (it’ll be posted under Soups)
Ingredients:
-1 large onion – finely chopped
-28 oz can of diced tomatoes or you can boil/peel/chop 6 of your own large tomatoes (I did a combo)
(NOTE: if you use your own tomatoes, you can use the water/tomato juice to add more liquid to the chili)
-2 cups of broth (chicken, beef, or vegetable – LOW SODIUM is best)
-4 garlic cloves – diced
-2 large roasted red peppers (you can roast yourself using the broiler or buy in a jar, both work)
-2 tbsp EVOO
(drain/rinse all beans)
-1 can cannellini beans
-1 can red kidney beans
-1 can pinto beans
these next ingredients can be increased or decreased to taste and to manage heat
-2 tsp ancho chili powder
-2 tsp cumin
-1 tsp regular chili powder
-1 tsp cayenne pepper
-1 tsp paprika
-chopped fresh cilantro (to taste)
-salt & pepper to taste
**optional: fresh jalepeno or habanero… (if you want more heat)- dried peppers work well, too
Directions:
Ideally using a dutch oven, cook the onions and garlic in tbsp of EVOO until onions are tender (low-medium heat)
Add spices and cook for 2-3 minutes
Add the tomatoes (and any juice) and stir until well mixed, cook for 2 minutes
Add the broth – bring to simmer and cover. Cook for 20-25 minutes, stirring occasionally.
Add the beans and cook for another 30 minutes, stirring occasionally.
Serve!! Makes about 6 servings.
SprouseFood 