Thursday, March 13, 2014

Vegetarian Chili

Vegetarian Chili

I know what you are thinking, another vegetarian chili trying to mimic the real thing?? I promise you that after making this version, you won't miss the meat.  Just because a chili is vegetarian does not mean that it has to be bland and boring.  This is one of my go to recipes now so I always make sure I have the ingredients on hand to make it.  I highly recommend throwing this together the day before because it tastes even better when the flavors have a full day to marry. I serve this over Basmati rice with sides of guacamole, sour cream, cheddar cheese, and tortilla chips.  Family and friends have given this a thumbs up so I figured it was time to share the recipe! 


First step, saute those onions!

Add in your veggies once you get some color on your onions...

Next add in your chipotles in adobo as well as your tomato paste..

Once the tomato paste has cooked a bit and deepened in color, add your spices...

Add in your tomatoes and simmer until the mixture reduces a bit...

Next, add in your beans!

Add in your water, bulgar wheat, and any other spices you may have forgotten (whoops!)...



Vegetarian Chili

3 Tbsp. of extra virgin olive oil
1 onion, chopped
1 carrot, peeled and chopped
2 bell peppers (green, yellow, orange), chopped
6 cloves of garlic, smashed and roughly chopped
3 Tbsp. of tomato paste
2 or 3 chipotle peppers in adobo sauce (I prefer San Marcos brand), chopped
2 Tbsp. of chili powder
1 Tbsp. of ground cumin
2 tsp. of ground coriander
1 tsp. of Mexican oregano
1 Tetrapak of Pomi diced tomatoes (26 ounces or so)
2 15 oz. cans of organic black beans, rinsed
2 15 oz. cans of organic kidney beans, rinsed
1 12 oz. bottle of Mexican beer (feel free to substitute water in for the beer)
1.5 cups of water
1/2 cup of quinoa (rinsed) or bulgar wheat 

Directions:

Heat the oil in a 5 quart Dutch oven on low to medium heat and add your onions with a sprinkle of salt.  When the onions start to brown, add the carrots, bell peppers, and garlic.  Saute for a few minutes. Next, add the tomato paste and chipotle peppers.  Once the tomato paste cooks and becomes deeper in color, add your spices.  After a minute or so, add the diced tomatoes and cook until the tomatoes have reduced by about half.  Dump in your rinsed beans, beer, water, and bulgar wheat.  Stir, cover, and bring to a boil over medium heat.  Once the chili is at a boil, turn the heat to low and simmer for 30 minutes partially covered (stir frequently to prevent burning).  Season with salt and pepper. Serve over rice with your favorite sides!

Photos by Becky Loves Cooking
Recipe by Becky Loves Cooking









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