Vegetarian Chili

recipe image

Recipe

Yields:

4


servings

Prep Time:

0

hours

20

mins

Cook Time:

1

hour

25

mins

Total Time:

1

hour

45

mins

1 1/2
c.

dried red kidney beans, soaked overnight

2
tsp.

olive oil

1
tsp.

whole cumin seeds

1
tbsp.

chopped garlic

1 1/2
c.

coarsely chopped onions

1


large sweet red pepper, seeded and diced

1


large green pepper, seeded and diced

1


jalapeno pepper, seeded and diced (wear plastic gloves when hanlding)

1 1/2
tbsp.

mild chili powder

1
tsp.

dried oregano

1/4
tsp.

ground cinnamon

3
c.

water

2
tbsp.

tomato paste

1
tsp.

salt

1/2
c.

chopped fresh cilantro

  1. Drain and rinse the beans. Set aside.
  2. In a large saucepan over medium-high heat, warm the oil. Add the cumin seeds and sizzle for 5 seconds. Add the garlic, onions, red peppers, green peppers, jalapeno peppers, chili powder, oregano and cinnamon. Saute over medium-high heat for 3 minutes, stirring frequently. Add the beans and water.
  3. Bring to a boil. Reduce the heat to low, cover and simmer for 30 minutes. Uncover and simmer for 30 to 45 minutes, or until the beans are tender. (Add more water if the mixture becomes too dry during cooking.)
  4. Stir in the tomato paste and salt. Cook for 2 minutes. Just before serving, stir in the cilantro.

This chili will thicken considerably upon standing or overnight refrigeration. Thin as needed with water or vegetable broth.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

Read More

Leave a Reply