Homemade Vegetarian Chili



INGREDIENTS


  1. 2 tablespoons extra-virgin olive oil
  2. 1 medium red onion, chopped
  3. 1 large red bell pepper, chopped
  4. 2 medium carrots, chopped
  5. 2 ribs celery, chopped
  6. ½ teaspoon salt, divided
  7. 4 cloves garlic, pressed or minced
  8. 2 tablespoons chili powder
  9. 2 teaspoons ground cumin
  10. 1 ½ teaspoons smoked paprika
  11. 1 teaspoon dried oregano
  12. 1 large can (28 ounces) or 2 small cans (15 ounces each) diced tomatoes, with their juices
  13. 2 cans (15 ounces each) black beans, rinsed and drained
  14. 1 can (15 ounces) pinto beans, rinsed and drained
  15. 2 cups vegetable broth or water
  16. 1 bay leaf
  17. 2 tablespoons chopped fresh cilantro, plus more for garnishing
  18. 1 to 2 teaspoons sherry vinegar or red wine vinegar or lime juice, to taste
  19. Garnishes: chopped cilantro, sliced avocado, tortilla chips, sour cream or crème fraîche, grated cheddar cheese, etc.



 INSTRUCTIONS


  • In a large Dutch oven or heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon of the salt. Stir to combine and cook, stirring occasionally, until the vegetables are tender and the onion is translucent, about 7 to 10 minutes.
  • Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly, about 1 minute.
  • Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from the heat.
  • For the best texture and flavor, transfer 1 ½ cups of the chili to a blender, making sure to get some of the liquid portion. Securely fasten the lid and blend until smooth (watch out for hot steam), then pour the blended mixture back into the pot. (Or, you can blend the chili briefly with an immersion blender, or mash the chili with a potato masher until it reaches a thicker, more chili-like consistency.)
  • Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste, too—I added ¼ teaspoon more at this point. Divide the mixture into individual bowls and serve with garnishes of your choice. This chili will keep well in the refrigerator for about 4 days or you can freeze it for longer-term storage.


Komentar

Posting Komentar

Postingan populer dari blog ini

Coconut Cream Pie Bars

Gambar
Ingredients Crust Ingredients: 1 cup (2 sticks) butter 2 cups all-purpose flour 1/2 cup powdered sugar Coconut Cream Filling Ingredients: 3 cups half-and-half 3 cups coconut milk 4 eggs 1 1/2 cups white sugar 2/3 cup cornstarch 1/2 teaspoon salt 1 1/2 cup flaked coconut 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract Whipped Cream Topping Ingredients: 2 cups heavy whipping cream 1 tablespoon cold water (for stabilizing) 1 teaspoon gelatin (for stabilizing) 3-4 tablespoons powdered sugar 1 cup coconut, for toasting Instructions Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food pro
Baca selengkapnya

Creamy Chicken Enchiladas with White Sauce

Gambar
Ingredients 2 cups shredded, cooked chicken can use a store-bought rotisserie chicken 10 flour tortillas (taco size) 2 cups shredded Monterey Jack cheese (or mozzarella) 3 tbsp butter 3 tbsp flour 2 cups chicken broth 1 cup sour cream 1 (4 oz) can diced green chiles salt & pepper & Adobo seasoning, to taste Instructions Preheat oven to 350F degrees. Spray 9 x 13 baking dish with nonstick cooking spray. You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes. Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor. Once chicken is cooked, you'll want to shred it using two forks. Or if you have
Baca selengkapnya

Baked Honey Mustard Chicken

Gambar
Ingredients 4 (4 ounces each) boneless, skinless chicken breasts 1 teaspoon (or to taste) chicken seasoning blend <-- click here for the recipe 1-1/2 tablespoons olive oil, divided 1/4 cup honey 1 tablespoon dijon mustard 1 tablespoon yellow mustard 1 tablespoon wholegrain mustard 1/2 teaspoon white vinegar 1/8 teaspoon paprika 4 sprigs fresh rosemary, optional but recommended Instructions Preheat oven to 375°F. Lightly grease a 9x13 baking dish with cooking spray and set aside. Heat 1 tablespoon olive oil in a skillet. Season chicken breasts all over with the chicken seasoning blend and add chicken breasts to the skillet; cook for 2 minutes on each side, or until browned. In the meantime, prepare the honey mustard sauce. Combine 1/2 tablespoon olive oil, honey, mustards, white vinegar, and paprika in a small mixing bowl; whisk until well combined. Transfer chicken breasts from skillet to previously prepared baking dish. Pour prepared honey mustard sau
Baca selengkapnya