Sunday, January 06, 2008

Chunky vegetarian chili

I've been making this for years because it is super easy, freezes well and can be made with ingredients you can get anywhere. Plus paired with corn chips it tastes pretty good. If I have extra cash i'll add avocado and soy cheese too. But more often than not I'll eat it plain with corn chips. It is also nice in a burrito or taco. Considering the recipe is on about half a dozen websites I don't think it matters that I share it again. Most of the time I'm lazy and don't add rice and therefore add less water and it cooks a lot quicker but Mr T made it this time with it. I also add a tiny bit of dark chocolate or cocoa powder when I have it ever since I discovered that the secret to great chili is chocolate/cocoa. And no, it doesn't taste like chocolate just adds a richer flavour to it. I recommend doubling the recipe so that you can freeze some of it, although when doubling it you may need to play around with the water amount so it is not too watery. We generally use three types of beans just because we can.

1 medium green bell pepper (capsicum), seeded and chopped
1 medium onion, chopped
3 cloves garlic, minced
1 tablespoon vegetable oil
2 (14 1/2-ounce) cans Mexican-style tomatoes, undrained (I just used regular tomatoes)
1 (15-ounce) can pinto beans, drained and rinsed
1 (15-ounce) can kidney beans, drained and rinsed
1 (11-ounce) can whole-kernel corn, drained and rinsed
2 1/2 cups water
1 cup uncooked rice
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
  1. Sauté green pepper, onion and garlic in oil in a 3-quart saucepan on medium-high heat for 5 minutes or until tender. Add tomatoes, kidney beans, pinto beans, corn, water, rice, chili powder and cumin; stir well. bring to a boil. Reduce heat; cover and simmer 30 minutes , stirring occasionally.
Once again we decided to use very fancy place mats.


4 comments:

Theresa said...

Yum, was planning a chilli sometime this week, so thanks for a recipe :)

cristy said...

look yummy. I love chili.

Johanna said...

looks delicious - I have made a few 'moles' recently which have chocolate or cocoa and I think you are right about putting cocoa in chilli non carne - maybe I should just do in as a standard ingredient. By the way, where do you buy pinto beans - I couldn't find this when I looked this week!

kristy said...

theresa, I hope you like it!

Thanks Cristy!

Johanna, I recommend it as a standard ingredient but just a small amount. Pinto beans are the same as borlotti beans but I think in this one we just used other beans. We use whatever is available and cheap at the time: chickpeas, kidney beans etc.