Friday, October 28, 2011

Our vegetarian chili

We make this chili every Halloween, and it just gets better and better every year. Based on the moosewood recipe, but altered quite a bit:


6 cups mixed cooked beans (we usually use equal parts black beans, garbanzo beans, and kidney beans)
4 cloves crushed garlic
1 1/2 cups chopped onions
1 1/2 cups diced celery
1 1/2 cups diced carrots
1 1/2 cups diced squash (I usually use butternut squash because it is easiest to peel and cut up)
1 cup diced green pepper
2 1/2 cups chopped fresh tomatoes
1 cup tomato juice or tomato sauce (optional)
Juice of 1/2 a lemon
1 tablespoon cumin ground
1 teaspoon dried basil
1 teaspoon Chile powder-you choose the heat level
1/4 teaspoon cayenne pepper
3 tablespoons tomato paste (optional)
3 tablespoons olive oil
Salt and pepper to taste


1. In a sauté pan heat the olive oil and add half the cumin to the olive oil, toast a little bit until fragrant.
2. add the onion and garlic, sauté till soft.
3. Add the carrots, celery and squash and sauté 7 minutes till vegetables are tender.
4. Add the peppers and tomatoes and sauté 5 minutes more.
5. Now add the beans and the rest of the spices. Taste and adjust for heat. Add water if you need it to be more saucy. 
6. Serve hot topped with some chopped red onion and chopped raw tomato and some shredded cheddar cheese.
7. This recipe serves 8-10 people.

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