Finally! My quest for yummy yet meatless chili is over!
I've been a mostly vegetarian for the past fifteen years. I've tried a lot of vegetarian chili recipes, because I love chili, but they've all had a big hole in the flavor, the hole that is normally filled by meat. The flavor of this chili, however, is delicious and complete. Oz loves it, and not just because it's an excuse to eat corn chips.
This recipe is a variation on a Black Bean Chili recipe in Simple Vegetarian Pleasures by Jeanne Lemlin. I have several of her cookbooks and they're all great, by the way.
2 tablespoons olive oil
2 onions, diced
1/4 teaspoon (or more if you like) crushed red pepper (optional, for a very hot chili)
6 garlic cloves, pressed
4 jalapeno peppers, small dice
1 tablespoon chili powder
1 tablespoon ground cumin
1 teaspoon dried oregano
1 bay leaf
1 28 ounce can of diced tomatoes, with their juice
1 15 ounce can of corn, with the liquid
2 15 ounce cans of black beans, rinsed and drained
1 15 ounce can of pinto beans, rinsed and drained
3 ounces of tomato paste (half a small can)
Water (about a cup)
3/4 teaspoon of salt or to taste
1 tablespoon balsamic vinegar (No substitutions! I think the balsamic vinegar is the key to the flavor.)
Possible garnishes:
Grated cheese, such as cheddar or Monterey jack
Plain yogurt or sour cream
Chopped fresh cilantro
Possible sides:
Rice
Corn bread
Corn chips
In a large pot, sauté the onions and red pepper over medium heat for ten minutes or so, until softened.
Add the garlic, jalapenos, chili powder, and cumin. Stir and cook for a few more minutes.
Stir in the remaining ingredients. Add water to get the consistency you like. About a cup of water gets you a nice, thick chili. When the chili starts to boil, reduce heat to low, cover, and cook for thirty minutes, stirring occasionally.
Remove bay leaf and serve the chili with garnishes and sides. Enjoy! The corn and/or rice plus the beans gives you a complete protein, so it's good for you too.
About the tomato paste: Don't you hate it when recipes call for two tablespoons of tomato paste? I always just add half a small can and freeze the rest. I spoon the remaining tomato paste onto a sheet of cling wrap, twist it closed, and put it in a small Ziploc bag in the freezer. Next time I need tomato paste, I just defrost the lump and I'm good to go.
About the jalapenos: Ever since an incident a couple years back, I wear disposable gloves when I chop them up. As soon as I'm done chopping, I dispose of the glove and wash the knife and cutting board. No more burning fingers or eyeballs for me.
About the beans: If you want to cook up dried beans and use those instead of canned, you'll want six cups of cooked beans (about 1 1/8 pounds dried). If you want to use different beans, use different beans. It'll probably taste as good.
523 words | March 30, 2007 09:08 PM | Kitchen