Vegetarian Chili
Another recipe today. This time requested by LJGolden at L.J. Golden - Just Exploring on Twitter. She asked for a good vegetarian chili recipe. I hope mine fits the bill!
So, my chili recipe is still sorta in the process of perfection, as I’ve found no vegetarian chili has quite taken me back to the days of my nostalgic (meat-eating) childhood. I’ve tried all kinds of fancy veggie chili recipes with squash or corn or mushrooms, but ended up coming back to the simple basics. The last time I made this I was very pleased. Of course, it also depends on how you like your chili ... southern style, southwest, Cincinnati, etc. I think of this as being a southern style, mimicking the way my mom made it with ground beef growing up. The dominate flavors are chili and tomato.
~ 1 cup yellow onion, diced
~ 6 cloves garlic, minced (more or less to taste. I like a lot of garlic.)
~ 1 cup bell pepper, diced (I like to do a mix of red & green.)
2 tbsp chili powder
1 tbsp cumin powder
Cayenne Pepper Powder, to taste (It has high heat & low flavor. I use less than ¼ tsp.)**
Crushed Red Pepper Flakes, to taste (This is more flavorful than the cayenne. I use just a sprinkle.)**
Salt & Black Pepper to taste
1 can stewed tomatoes
6 oz. can tomato sauce
2 cans light red kidney beans (The darker the beans, the tougher the skin)
1 cup your everyday merlot (Mmm hmmm. Merlot. I saw this in a cookbook and thought, "People use beer, why not wine?" I tried it and really like the complexity it gives to the flavor.)
1. Dice and sauté onion in oil.
2. When beginning to be transparent, throw in garlic and bell peppers and stir. Turn heat to low and sweat (just enough heat to make the moisture come out of the vegetables without browning them) until peppers are just starting to become tender.
3. Salt & pepper the vegetables. Mix chili powder, cumin, cayenne and crushed red pepper in a bowl then sprinkle on vegetables. Stir to coat and let spices absorb into the liquid. It will be thick. Let this sit for a minute.
4. Add a cup of water and stir. Drain the liquid from the stewed tomatoes into the pot. Chop the stewed tomatoes and add to the mix. Add the can of tomato sauce. Add more water if needed to just cover the vegetables. Bring to a simmer.
5. Add the beans and the wine. Add more water until vegetables and beans are covered a couple of inches.
6. Stir and bring to a simmer again. When vegetables are tender, chili is ready to eat.
** The cayenne and crushed red pepper get much spicier when cooked than when used “raw” on pizza, etc. Be conservative with the pepper spices at first and add more at the end if it isn’t spicy enough for you. Making a dish too spicy or salty the first go ‘round is no fun. I speak from experience. I’ve had to double recipes or even throw them out.
This is a very simple and quick recipe. Like with the bean soup, these are all items I usually keep in the pantry so I can throw it together whenever I get a craving for it. Hopefully when I do, I’ll also have cheddar cheese and wheat crackers on hand, because that’s how I like to eat my bowl ... along with a glass of remaining wine. :)
Do you have a favorite vegetarian chili recipe you want to share?
Note: No mocking from the Harris Hot House crowd, please. I know this doesn't even fit into your definition of chili, but feel free to share your recipes! :)
So, my chili recipe is still sorta in the process of perfection, as I’ve found no vegetarian chili has quite taken me back to the days of my nostalgic (meat-eating) childhood. I’ve tried all kinds of fancy veggie chili recipes with squash or corn or mushrooms, but ended up coming back to the simple basics. The last time I made this I was very pleased. Of course, it also depends on how you like your chili ... southern style, southwest, Cincinnati, etc. I think of this as being a southern style, mimicking the way my mom made it with ground beef growing up. The dominate flavors are chili and tomato.
~ 1 cup yellow onion, diced
~ 6 cloves garlic, minced (more or less to taste. I like a lot of garlic.)
~ 1 cup bell pepper, diced (I like to do a mix of red & green.)
2 tbsp chili powder
1 tbsp cumin powder
Cayenne Pepper Powder, to taste (It has high heat & low flavor. I use less than ¼ tsp.)**
Crushed Red Pepper Flakes, to taste (This is more flavorful than the cayenne. I use just a sprinkle.)**
Salt & Black Pepper to taste
1 can stewed tomatoes
6 oz. can tomato sauce
2 cans light red kidney beans (The darker the beans, the tougher the skin)
1 cup your everyday merlot (Mmm hmmm. Merlot. I saw this in a cookbook and thought, "People use beer, why not wine?" I tried it and really like the complexity it gives to the flavor.)
1. Dice and sauté onion in oil.
2. When beginning to be transparent, throw in garlic and bell peppers and stir. Turn heat to low and sweat (just enough heat to make the moisture come out of the vegetables without browning them) until peppers are just starting to become tender.
3. Salt & pepper the vegetables. Mix chili powder, cumin, cayenne and crushed red pepper in a bowl then sprinkle on vegetables. Stir to coat and let spices absorb into the liquid. It will be thick. Let this sit for a minute.
4. Add a cup of water and stir. Drain the liquid from the stewed tomatoes into the pot. Chop the stewed tomatoes and add to the mix. Add the can of tomato sauce. Add more water if needed to just cover the vegetables. Bring to a simmer.
5. Add the beans and the wine. Add more water until vegetables and beans are covered a couple of inches.
6. Stir and bring to a simmer again. When vegetables are tender, chili is ready to eat.
** The cayenne and crushed red pepper get much spicier when cooked than when used “raw” on pizza, etc. Be conservative with the pepper spices at first and add more at the end if it isn’t spicy enough for you. Making a dish too spicy or salty the first go ‘round is no fun. I speak from experience. I’ve had to double recipes or even throw them out.
This is a very simple and quick recipe. Like with the bean soup, these are all items I usually keep in the pantry so I can throw it together whenever I get a craving for it. Hopefully when I do, I’ll also have cheddar cheese and wheat crackers on hand, because that’s how I like to eat my bowl ... along with a glass of remaining wine. :)
Do you have a favorite vegetarian chili recipe you want to share?
Note: No mocking from the Harris Hot House crowd, please. I know this doesn't even fit into your definition of chili, but feel free to share your recipes! :)