Spicy Vegetarian Chili
Yield
4 servingsPrep
20 minCook
40 minReady
60 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 4 | each |
garlic cloves
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | each |
jalapeño pepper
or canned, finely chopped |
*
|
| 2 | tablespoons |
chili powder
|
|
| 1 | teaspoon |
cumin
|
|
| 1 | cup |
red kidney beans
cooked |
|
| 1 | cup |
pinto beans
cooked |
|
| 28 | ounces |
tomatoes, canned
chopped, reserve juice |
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
fresh, ground |
|
| 2 | tablespoons |
cilantro
fresh, finely chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
vegetable oil
|
|
| 1 | each |
onions
chopped |
|
| 2 | each |
carrots
finely chopped |
|
| 4 | each |
garlic cloves
|
|
| 1 | each |
sweet red bell peppers
chopped |
|
| 1 | each |
green bell peppers
chopped |
|
| 2 | each |
jalapeño pepper
or canned, finely chopped |
*
|
| 3E+1 | ml |
chili powder
|
|
| 5 | ml |
cumin
|
|
| 237 | ml |
red kidney beans
cooked |
|
| 237 | ml |
pinto beans
cooked |
|
| 809.2 | ml/g |
tomatoes, canned
chopped, reserve juice |
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
fresh, ground |
|
| 3E+1 | ml |
cilantro
fresh, finely chopped |
|
Directions
In a large, nonreactive soup kettle warm the oil over low heat.
Add the onion, carrot, garlic, red and green peppers, and jalapenos.
Cover the kettle and co ok the vegetables until they are very soft, about 10 minutes.
Remove the lid, add the chili powder and cumin, and cook an additional 2 to 3 minutes, stirring occasionally.
Add the beans and the tomatoes and their juice.
Increase the heat to medium and bring the chili to a simmer.
Adjust the heat to maintain a s immer and let the chili cook for 20 minutes.
Stir in the salt, pepper, and cilantro and serve.
