Vegetarian Chili
- Yield:8 servings
- Time:2 hrs, 15 mins show details
Adapted from: allrecipes.com/recipe/725...
Ingredients
- 1 tablespoonOlive Oil
- ½medium onion, chopped
- 2bay leaves
- 1 teaspoonground cumin
- 2 tablespoonsoregano
- 1 tablespoonsalt
- 2stalks celery, chopped
- 2green bell peppers, chopped
- 2jalepeno pepers, chopped
- 3cloves garlic, minced
- 1italian pepper, chopped
- 84 ounceswhole peeled tomatoes, crushed (3 cans)
- ¼ cupchili powder
- 1 tablespoonground black pepper
- 15 ouncesblack beans
- 15 ounceskidney beans
- 15 ouncespinto beans
- 15 ouncesfrozen whole kernel corn
- 16 ouncescheddar cheese
- 8 ouncessour cream
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Preparation
- 30 mins
Prep and chop all ingredients. Mis-en-place that shiz.
- 40 mins
Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chile peppers. Reduce heat to low, cover pot, and simmer 5 minutes.
- 1 hr
Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.
- 5 mins
Serve, then top with cheese and sour cream.
Notes
I definitely up the spices and garlic in this normally, by a lot.
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