Receta Vegeterian Chili
Photo by Keren Kurtz. Keren's variation uses kidney
beans and omitted the zucchini.I've been meaning to make a chili for a while. Last week, I just decided to change the menu and go.
Meredith and I had eaten so much meat the previous week, that a vegeterian meal was going to be the way to go. Fortunately, I found a great recipe to use as a base, and I substituted from there based on whatever we happened to have in the fridge. Thanks, Emeril :-) I'll post a link to the original more complex and Dan un-friendly recipe (corn? ewwww) on Wednesday as well.
Vegetarian Chili
- 2 tbsp canola oil
- 3 onions, chopped
- 2 tbsp minced garlic
- 2 zucchini, diced
- 1 package (227g) fresh mushrooms, sliced
- 2 tablespoons chili powder
- 1 tablespooon ground cumin
- 1/2 tsp salt
- 1/4 teaspoon cayenne pepper
- 1 can tomatoes
- 1 can black beans, drained
- 1 bottle tomato sauce
- 1 can tomato paste
- 1 cup basmati rice, cooked according to instructions
Heat the oil and fry onions and garlic for 3-5 minutes.
Add the zucchini and mushrooms and cook for 5-8 minutes.
Add the chilli poweder, cumin, salt, cayenne and cook for another minute.
Add the tomatoes (break apart with a wooden spatula).
Add the beans and tomato sauce and bring to a low boil.
Reduce heat and let simmer for 20 minutes.
Add tomato paste to thicken and simmer on low for 5-10 minutes.
Serve with basmati rice.
(inspired by Emeril's vegetarian chili)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen