I have never been much of a chilli fan and since becoming vegetarian . . . it's further isolated me from a relationship with the beany, stewy goodness I hear it is. However, my husband adores chilli and is forever working on perfecting his own special recipe. I just stumbled upon this recipe for veggie chilli while reading the ReadyMade blog. I am definitely going to try it out!
I will copy down the recipe here for my own use, but if you venture into using it, let me know how it turns out and I will do the same! The best thing is that all these ingredients are ones I usually have sitting around my kitchen!
Amy’s Veggie Chili
3 T canola oil
2 yellow onions
3-4 medium sized carrots
1 green pepper
1 red pepper
2 cloves garlic
1 medium sized garnet yam or sweet potato
2 cans chili beans (a mix of kidney, black and navy), rinsed
32 oz can diced tomatoes
32 ounces water
2 tsp cumin (note: I did not measure as I was adding, but I think that’s probably about right)
and red pepper flakes to taste
1. Heat the oil in a large pot over medium heat.
2. Dice your vegetables. Add the onions to the pot and cook a few minutes until slightly translucent, adding a dash of salt about halfway through. Add the carrots, peppers and garlic, stir to combine and let cook until just softened.
3. Add your beans, the tomatoes, the water, the cumin and the red pepper and stir to combine.
4. Let simmer for 2-4 hours, depending on how much time you have and how thick you like your chili. Serve with shredded cheddar cheese or sour cream if desired.