Sunday, January 31, 2016

My favorite Vegetarian Chili, inspired by Cookie and Kate

Medium Red Onion, diced
1 Red Bell Pepper, diced
2 medium or 4 smallish carrots, chopped
2 celery hearts, chopped
generous sprinkle of salt
5 cloves garlic, minced in food processor
2 tablespoons chili powder
2 teaspoons cumin
1.5 teaspoons ground paprika
1 teaspoon dried oregano
1 large can petite diced tomatoes, with juice
2 cans black beans, rinsed
1 can pinto beans, rinsed
2ish cups chicken broth
2 bay leaves
2 teaspoons sherry
2 tablespoons flour
garnish with mozzarella

Saute onion, celery, carrot and salt. Once the onions start to get clear, add bell pepper and garlic as well as the rest of the spices. Once aromatic, add tomatoes. Ladle ~2 generous ladle fulls into the food processor and pulse, giving the resultant chili more texture variation. Return to pot, and add rinsed beans. broth, and sherry. Add flour for thickening. Let simmer ~20-30 minutes, until all the flavors are merry and delicious. Add more salt, garlic, and pepper to taste. Serve topped with cheese, over potatoes, or really any way because it's delicious!

(posted here so I remember changes I made to the original recipe)

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