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Because nothing is better than great food... except enjoying it with someone special!


Vegetarian Chili


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It doesn't have to be cold for us to crave some bone-warming homestyle comfort food. The number one comfort food in our books is homemade chili with just a little kick. This chili is jam-packed with beans and wholesome flavors sure enough to warm you up no matter what the weather!

Our advice is always to make big batches of chili -- it's a great leftover to throw on nachos, to serve cold over crisp greens or just to eat again and again! If you aren't much into leftovers, halve this recipe and enjoy two big bowls of chili for two!

What you'll need:
- 2 red chili peppers, minced (keep seeds in if you like your chili extra spicy)
- 1 tomato, chopped
-2 garlic cloves, minced
-1 small red onion, chopped fine
- 4 sprigs oregano, minced
- 5 sprigs parsley, minced
- 1 bay leaf
- 3/4 cup dry red wine
-1 15 oz can of diced tomatoes
-1 15 oz pureed tomatoes
-1 15 oz can kidney beans
-1 15 oz can red beans
-1 15 oz can white beans
-1/2 can of black beans
-2 tsp. cayenne pepper
-1 tsp. paprika
-2 tsp. chili powder
-1/2 tsp. onion powder
-1/2 tsp. garlic powder
-salt and pepper (at least a teaspoon of each)
-olive oil
-shredded sharp cheddar cheese (for topping)
-sour cream (for topping)
-chopped scallions (for topping)

What to do:

In a frying pan, heat olive oil over medium-high heat. Add onions, garlic, cayenne powder, paprika, garlic powder and onion powder. Stir constantly until onions begin to look clear.

In a large pot, combine diced tomatoes, pureed tomatoes, onion and chili peppers over medium heat. When warm, stir in chopped tomato, beans, herbs, and wine. Cover and simmer over low heat for one hour, stirring occasionally. Add salt and pepper as desired.

Add a dallop of sour cream, sharp cheddar cheese and scallions to top each serving. It also make   

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