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Vegetarian Chili

Diet.Chef's picture
Ingredients
  Dried small red beans/3 cups drained and rinsed canned red beans 8 Ounce, rinsed and picked over to remove any grit (1/2 Package)
  Vegetable oil 1 Tablespoon
  Onions 1 Pound, chopped (3 Medium Sized)
  Celery ribs 3 Large, cut into 1.4 inch dices to make 2 cups
  Minced garlic 1⁄4 Cup (4 tbs)
  Carrots 3 Large, finely chopped to make 2 cups
  Packed chopped cabbage 1⁄2 Pound (2 Cups)
  Mushrooms 1⁄2 Pound, finely chopped to make 2 cups
  Red bell peppers 4 Ounce, finely chopped to make 2 cups (2 Medium Ones)
  Green bell peppers 4 Ounce, finely chopped to make 2 cups (2 Medium Ones)
  Chili powder 1⁄3 Cup (5.33 tbs)
  Unsweetened cocoa powder 1 Tablespoon
  Sugar 1 Tablespoon
  Whole cumin seeds 1 Tablespoon
  Dried oregano 3 1⁄4 Teaspoon, crumbled (1 Tablespoon Plus 1/4 Teaspoon)
  Whole fennel seeds 2 Teaspoon
  Dried thyme 1 Teaspoon, crumbled
  Cayenne pepper 1⁄2 Teaspoon
  Ground cinnamon 1⁄2 Teaspoon
  Salt 2 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Canned whole tomatoes in juice 28 Ounce (1 Can)
  Soy sauce 2 Tablespoon
  Dry sherry 2 Tablespoon
  Tabasco sauce/Hot pepper sauce 1 Teaspoon
For toppings
  Sour cream 2 Tablespoon
  Sliced scallion 2 Tablespoon
  Shredded mild cheddar cheese 2 Tablespoon
Directions

1. If using dried beans, put the beans in a medium bowl and add enough cold water to cover by 3 inches. Let soak overnight; drain. (Alternatively, place the dried beans in a medium saucepan and add enough water to cover by 2 inches. Bring to a boil and cook for 1 minute. Remove from the heat, cover and let stand for 1 hour.) Place the beans in a medium saucepan and add enough water to cover by 3 inches. Bring to a boil over moderate heat. Reduce the heat and simmer until tender, about 1 hour; drain.
2. In a large nonreactive soup pot or casserole, warm the oil over moderate heat. Add the onions and celery and saute until the onions are softened and translucent, 6 to 8 minutes. Add the garlic and cook for 1 minute longer.
3. Add the carrots, cabbage and mushrooms to the casserole and cook, stirring occasionally, until tender, about 10 minutes. Add the red and green peppers and cook until softened, 5 to 8 minutes.
4. Stir in the chili powder, cocoa, sugar, cumin seeds, 1 tablespoon oregano, fennel seeds, thyme, cayenne, cinnamon, salt and 1/4 teaspoon of the black pepper. Stir in the tomatoes (including juice), breaking them up with a spoon, along with 4 cups of water. Add the soaked dried beans and simmer overlow heat, stirring occasionally, until thick and rich tasting, about 2 hours. Remove from the heat; let cool to room temperature. Cover and refrigerate overnight.
5. Reheat the chili over low heat. Add the remaining 1/2 teaspoon each of oregano and black pepper. Remove from the heat and stir in the soy sauce, sherry and Tabasco sauce. Serve the chili hot, topped with sour cream, scallions and Cheddar cheese.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Chili

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