Vegetarian Chili Recipe
This healthy alternative chili will make you wonder why we ever put meat in chili to begin with. Take the time to start with dry beans and soak them overnight; the difference is definitely noticeable. Serve with tortilla chips and garnished with cilantro and sour cream.
- 1/2 lb dry black beans, soaked overnight in cool water
- 2 Poblano peppers, roasted in oven
- 1 oz olive oil
- 1 large onion, chopped
- 1 green bell pepper, seeded, chopped
- 1 red or yellow bell pepper, seeded, chopped
- 3 cloves garlic, minced
- 1 chipotle chili in adobo sauce, chopped
- 1/2 Tbsp ground cumin
- 1 Tbsp chili powder
- 1/2 tsp ground coriander
- 1 pinch ground cinnamon
- 1 Tbsp tomato paste
- 3 oz white wine
- 2 cups vegetable stock
- 1 large or 2 medium tomatoes, seeded, chopped
- Salt and freshly ground pepper, as needed
- Optional thickener: 1 Tbsp masa harina, (or pulse corn meal in a dry blender until very fine like corn flour), diluted with vegetable stock to make a slurry;
- Preheat the oven to 375º F.
- Put beans in large pot and just cover with cold water. Add a little salt and bring to a simmer. Let cook, covered for 1 to 1-1/2 hours until tender. Drain well.
- Place roasted Poblanos in a plastic bag for about 5 minutes to loosen skin. Slip skin off peppers, then seed and chop.
- Heat olive oil in large saucepan over medium-high heat. Add onions, peppers, garlic, chipotle, and Poblanos and sauté until aromatic and just starting to turn brown. Add chili powder, cumin, coriander, and cinnamon and cook until fragrant. Add in tomato paste and cook for two minutes.
- Add white wine and reduce by about 2/3. Add vegetable stock and tomatoes and bring to a simmer; cook gently for 8 to 10 minutes or until vegetables are tender. Add drained black beans and cook for a 5 more minutes.
- Add masa harina or corn flour slurry, (if using to thicken). Bring back to a simmer and season with salt and pepper.
- Serve hot with a garnish of sour cream, cilantro, and shredded jack cheese, or freshly made guacamole.