Wednesday, March 10, 2010

Vegetarian Chili

I was too lazy to go to the store to get beef, so I made a vegetarian version of Easy Chili - just adding garlic, cumin and carrot to give it a little extra oomph.
  • 1/2 large onion, chopped
  • 5 cloves garlic, chopped
  • 1 yellow pepper, seeded and chopped
  • olive oil
  • 1 large carrot, diced
  • 1/2 T Chinese chili powder
  • 1/2 T cayenne pepper
  • 1/2 T cumin
  • 1 can dark red kidney beans, drained and rinsed
  • 1 28 oz can whole tomatoes, diced (with liquid)
  • 6 oz tomato paste
  1. Heat oil in a pan and cook the onion, bell pepper and garlic.
  2. Add the carrot.
  3. Add spices.
  4. Add the beans, tomatoes, and paste. Bring to a boil and then reduce heat to low and cook for one hour.
Add other vegetables like mushrooms, cabbage, or zucchini.
Substitute pinto beans for kidney beans.

3/10/10 Served with freshly baked bread rolls.

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