Some Sundays when I feel really motivated (definitely not today) I cook up something that requires more time than I’ve got during the week. Last Sunday, it was vegetarian chili. The fridge was chock full of veg waiting to be used up and I must have been feeling vegetable deficient since I decided to forego the usual ground beef based chili I grew up on and went with using Everyday Food’s Vegetarian Black-Bean Chili (October 2007 issue) as a starting point (no link as they’re not giving up the recipe online).
It ended up quite tasty, but I still found myself missing that rich meaty flavor that beef (and its fat) imparts to chili. Note all the cheese on my serving. It still doesn’t make up for the lack of meat.
Chop and saute until softened in 1-2 t. olive oil:
1/2 a medium zucchini (half-circles)
1 medium onion
2-3 carrots
1-2 stalks celery
1/2 a red bell pepper
Add:
a 28 oz. can of ready-cut tomatoes
1 c. of water
1 14.5 oz. can black beans
1 14.5 oz can pinto beans (or whatever you’ve got is fine)
2-3 T. chili powder
1 -2 t. cumin
salt & pepper
1/4-1/2 t. cayenne (depending on how spicy you like it)
a couple of handfuls of frozen corn, thawed
I also had a roasted poblano chili that I peeled and chopped. Can’t say I really think it added anything in the end.
Bring to a boil. And then turn down to a simmer for 1-2 hours. Check periodically for consistency and the spices. Add more salt, chili powder and cumin to taste.
Until it looks like this and is the consistency you like.
Top w/ grated cheddar cheese, plain yogurt, onions (or whatever you like).
View Comments (2)
>Just stick to Mom's recipe. And don't forget the rice.
>that looks really good! i haven't had vegetarian chili before, but i'm going to a chili cookoff at golden gate park this weekend so perhaps there will be some there!