Strictly making veg chili goes back to those post college years when I thought the smell of ground beef was repulsive. But now I just like it more. A bit of vegetable crunch is way more delicious than sick kidney beans.
1 onion, chopped
4 garlic cloves, minced
1/2 tsp red pepper flakes
coarse salt & pepper
2 carrots, chopped
3 celery stalks, chopped
1 green pepper, chopped
1 red pepper, chopped
2 small zucchini, chopped
2 handfuls mushrooms, quartered
2 tsp chipotle chili powder
28oz can diced tomatoes
19 oz can chickpeas, drained & rinsed
19 oz can mixed beans, drained & rinsed
1 tbsp cumin
2 tsp oregano
1 tsp basil
1/2 tsp cayenne
dollop of honey
cilantro & cheddar cheese, to serve
• Heat the oil in a big pot. Toss in the onions, garlic and red pepper flakes and season with salt and pepper. Cook a minute or two.
• Add the carrots, celery and peppers. Give it another couple minutes, then the zucchini and mushrooms. Mix in the chili powder, cook a couple minutes more.
• Add the tomatoes, chickpeas, beans and the rest of the spices and honey. Bring to a boil, then reduce heat and simmer for about twenty minutes.
• Done. Top with a bit of fresh cilantro and grated cheese and dig in.
Made on Tuesday, December 6, 2011.
Enjoyed by me. And then Lisa had some, too.
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