August 18, 2008

Vegetarian Chili

This recipe, adapted from one from my mother-in-law, is colorful and flavorful, with lots of good spices. We have it over basmati rice, with cornbread on the side, and sour cream or plain yogurt, grated cheddar, chopped avocado, and cilantro for topping.

1 C vegetable or chicken stock
2 T oil
3/4 C diced carrots
1 onion, diced
1 green pepper, diced
1 red pepper, diced
1 C diced celery
1 - 2 jalapeno peppers
2 C chopped tomatoes
3 cloves garlic, minced
1 t dried oregano
1 t thyme
1/2 t coriander
1 t cumin
1 1/2 t chili powder
3 C pinto beans, or 1 - 2 cans
1 C corn
1 T lemon juice
1 t red wine vinegar
1 t salt
black pepper to taste
1/2 C chopped cilantro

Put oil in large pot, sweat the carrots, onions, peppers, and celery for 4 - 5 minutes. Add garlic and spices, jalapenoes, tomatoes, beans, and stock. Bring to a boil, reduce heat, and simmer 20 minutes. Add corn, simmer. Combine lemon juice and vinegar; add to chili with cilantro.

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