vegetarian chili

Ground beef thoroughly grosses me out. The taste. The smell. The texture. The whole thought of it makes me gag. So, you can imagine that I don’t really eat chili, since that tends to include mountains of the nasty stuff. Bleh. I came across this recipe on one of my trusted favorite food blogs, and it just looked so pretty, I thought I would give it a try.
It was delicious. I didn’t modify the recipe at all, and I wouldn’t change a thing the next time I make it. And there will be a next time, because both Tom and I loved it. (There is a next time happening right now. We both couldn’t get enough, so some more is on the stove right now…one week later)

from The Way the Cookie Crumbles
2 tablespoons olive oil
2 medium onions, diced
1 medium red bell pepper, cored, seeded, and finely diced
6 garlic cloves, minced or pressed through a garlic press
3 tablespoons chili powder
1 tablespoon ground cumin
1½ teaspoons ground coriander
¾ teaspoon red pepper flakes
1 teaspoon dried oregano
⅛ teaspoon cayenne pepper
1 (28-ounce) can diced tomatoes, undrained
2 (15-ounce) cans kidney beans, drained and rinsed
1 (15-ounce) can black beans, drained and rinsed
½ teaspoon salt
1 tablespoon soy sauce

1. Heat the oil in a large Dutch oven over medium heat. (I used a large stock pot…no Dutch oven…yet) Stir in the onions, bell pepper, garlic, and spices and sauté, stirring occasionally, until the vegetables are softened, about 10 minutes.
2. Add the tomatoes, beans, salt, and soy sauce. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat to low. Cook, covered, at a low simmer for one hour, stirring occasionally.

Only two steps! Easy and tasty! I can’t say enough about how delicious this stuff is…so you’ll just have to try it for yourself!

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2 Responses to vegetarian chili

  1. Colleen says:

    This looks delicious! I mostly make my chili (or anything else that calls for ground beef) with ground turkey – so much better!

  2. Pingback: white bean chicken chili «

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