Wednesday, October 15, 2014


Sometimes when I have a bunch of vegetables around, I make vegetarian chili (I know sacrilegious). Some would not consider this chili - well whatever you would like to call it, it tastes pretty darn good. I know some people are very strict about what they consider chili and recipes can be quite elaborate but this one is not. Most of the ingredients are things that you would have on hand except maybe the mushrooms. I also make a wicked vegetarian taco but alas that is for a different day.

Vegetarian Chili

1 medium onion, chopped
1 large carrot, small dice
1 T olive oil
8oz mushrooms (cremini or portabello)
1 T cocoa powder
1 t cumin
1/2 t ancho
1/2 t chili powder (I'm a wimp I know)
1lb 28oz can of whole tomatoes
1lb kidney beans (or cannellini)
cheese for serving (cheddar, Monterey jack)

Saute onion and carrot with olive oil in a dutch oven. Add a little salt to help it along. Saute until onions start to brown. Meanwhile cut mushrooms into medium size chunks. Increase heat and add mushrooms. Saute until the mushrooms start to release their liquid. Add cocoa powder, ancho, and chili powder. Saute for a few seconds.

Add the tomatoes and break them up with the spoon. Cook for about 8-10 minutes to soften the tomatoes and cook off some of the liquid. Add beans and cook until heated through. Serve with grated cheese.

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