Wednesday, November 25, 2009

Vegetarian Chili

Photo by Keren Kurtz. Keren's variation uses kidney
beans and omitted the zucchini.
I've been meaning to make a chili for a while. Last week, I just decided to change the menu and go.

Meredith and I had eaten so much meat the previous week, that a vegeterian meal was going to be the way to go. Fortunately, I found a great recipe to use as a base, and I substituted from there based on whatever we happened to have in the fridge. Thanks, Emeril :-) I'll post a link to the original more complex and Dan un-friendly recipe (corn? ewwww) on Wednesday as well.
Vegetarian Chili
  • 2 tbsp canola oil
  • 3 onions, chopped
  • 2 tbsp minced garlic
  • 2 zucchini, diced
  • 1 package (227g) fresh mushrooms, sliced
  • 2 tablespoons chili powder
  • 1 tablespooon ground cumin
  • 1/2 tsp salt
  • 1/4 teaspoon cayenne pepper
  • 1 can tomatoes
  • 1 can black beans, drained
  • 1 bottle tomato sauce
  • 1 can tomato paste
  • 1 cup basmati rice, cooked according to instructions
  1. Heat the oil and fry onions and garlic for 3-5 minutes.
  2. Add the zucchini and mushrooms and cook for 5-8 minutes.
  3. Add the chilli poweder, cumin, salt, cayenne and cook for another minute.
  4. Add the tomatoes (break apart with a wooden spatula).
  5. Add the beans and tomato sauce and bring to a low boil.
  6. Reduce heat and let simmer for 20 minutes.
  7. Add tomato paste to thicken and simmer on low for 5-10 minutes.
Serve with basmati rice.

(inspired by Emeril's vegetarian chili)
Recipes by the Haggis and the Herring: tasty world recipes tested in our kitchen

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