Vegetable Bean Chili

This recipe is adapted from a vegetable chili con carne in Jane Brody's Good Food Book; my sister-in-law Brenda made a vegetarian version of it for me back in the '90s, and it was delish! I swap in different veggies sometimes, and replaced the brown sugar with dark chocolate (!), and of course, it has beans instead of carne.

1 T olive oil
2 medium onions, chopped (about 2 cups)
3 large cloves garlic
1 jalapeno pepper, chopped
1 bell pepper (any color), chopped
2 large stalks celery, chopped
2 large carrots, chopped
2 potatoes, chopped
28 oz can diced tomatoes
(opt.) 2 cups broccoli, chopped
   -or- 2 cups chopped greens
(opt.) 1 cup corn (add late)
2+ cups cooked beans (any mix of kidney, pinto, fava, or xmas beans)

Spices (almost double for big pot)
1/4 tsp cloves
1/4 tsp allspice
1 tsp coriander
1 tsp salt
1 T oregano
2 T mild chili powder
2 T cumin
1 T dark chocolate or cocoa (I want to try mole sauce)

In large pan, saute the vegetables, stirring frequently, for about 10 minutes. Add tomato, spices, and beans, and bring to boil. Reduce heat, cover, and simmer for 15 minutes. Add chopped greens and corn  (if using) and simmer another 15 minutes.

Serve with cornbread muffins!

Popular posts from this blog

Blood Orange Chocolate Olive Oil Cake

Almond Butter Chocolate Chip Oatmeal Cups

Zucchini Mushroom Quiche with Red Pepper Relish