VEGETARIAN CHILI
This is so good! Leftovers freeze well.
INGREDIENTS
GARNISHES (OPTIONAL)
DIRECTIONS
Heat oil in a large Dutch oven or soup pot. When the oil is hot, add the onion, garlic, tomatillos, jalapeno, red bell pepper, cilantro, ancho chile powder, cumin and oregano. Reduce heat to medium and saute, stirring often, until veggies are soft, about 7-9 minutes.
Add balsamic vinegar and stir until it's almost evaporated, about 3-4 minutes.
Add tomatoes. Stir well and simmer over medium-low heat until the sauce thickens, about 7-10 minutes. Stir in beans, cover, and simmer until the mixture thickens further, about 20 minutes. Add crushed red pepper flakes and salt and pepper to taste.
Turn off heat and let the chili sit at least and hour before reheating and serving. (Just a suggestion, it's pretty good right away.) If letting chili stand for more than 2 hours before serving, refrigerate once it's reached room temperature.
Serve with garnishes, and crusty bread and butter or warm tortillas on the side.
- 2-3 t. oil (I use olive, can also use corn, canola or vegetable)
- 1-2 large or 2-3 small red or white onions
- 4 cloves garlic
- 1-2 red bell pepper
- 1 jalapeno pepper
- 3 tomatillos
- 1/4 c. minced fresh cilantro
- 2 T. cumin
- 2 T. ancho chile pepper (don't use regular chili pepper - there's a big difference!)
- 2-3 t. oregano
- 2-3 T. balsamic vinegar
- 2 cans of canned beans (I use 1 can black and 1 can dark red kidney beans)
- 2 cans crushed tomatoes
- 1 can petite diced tomatoes
- Garlic salt, to taste
- Crushed red pepper flakes, to taste
- Ground salt and pepper, to taste
GARNISHES (OPTIONAL)
- Sour cream or Greek yogurt
- Minced fresh cilantro
- Minced red onions
- Sharp cheddar cheese
DIRECTIONS
Heat oil in a large Dutch oven or soup pot. When the oil is hot, add the onion, garlic, tomatillos, jalapeno, red bell pepper, cilantro, ancho chile powder, cumin and oregano. Reduce heat to medium and saute, stirring often, until veggies are soft, about 7-9 minutes.
Add balsamic vinegar and stir until it's almost evaporated, about 3-4 minutes.
Add tomatoes. Stir well and simmer over medium-low heat until the sauce thickens, about 7-10 minutes. Stir in beans, cover, and simmer until the mixture thickens further, about 20 minutes. Add crushed red pepper flakes and salt and pepper to taste.
Turn off heat and let the chili sit at least and hour before reheating and serving. (Just a suggestion, it's pretty good right away.) If letting chili stand for more than 2 hours before serving, refrigerate once it's reached room temperature.
Serve with garnishes, and crusty bread and butter or warm tortillas on the side.
