21 November, 1991

Spicy Vegetable Chili | BHG: Meatless Main Dishes

This Spicy Vegetable Chili tastes even better the second day.

Spicy Vegetable Chili ingredients
Serves 8
1.5 cups chopped onions, about 3 medium
1.5 cups sliced celery, about 3 stalks
1.5 cups sliced green peppers, about 2
4 cloves of fresh garlic, minced
3 Tbsp olive oil
3 (14-oz) cans whole tomatoes, undrained
1 cup beer
3 (15.5-oz) cans red kidney beans, undrained
1 (15-oz) cans Great Northern Beans or Navy Beans or Garbanzo Beans, undrained
1/2 cup dark raisins
1 cup cashews – whole or halves
2 Tbsp chili powder
1 Tbsp snipped fresh parsley or 2 Tbsp dried 
2 tsp salt-free flavor enhancer such as Mrs. Dash® All Natural Original Seasoning Blend
1 tsp fresh milled or cracked black pepper
Pinch of sugar
2 bay leaves
1 Tbsp dried basil (crush herbs in hand while adding to stockpot)
1 Tbsp dried oregano (crush herbs in hand while adding to stockpot)
1/2 tsp McIlhenny Co. Tabasco™ Pepper Sauce, more or less, to taste

For serving:
2 cups shredded cheddar cheese
2 cups sliced green onions, including tops


Variation(s):
When doubling, I use 7 cans of beans instead of 8, including 2 cans Chili Hot Beans, and 2-QT from Costco's 106-oz can Whole San Marzano Italian Plum Peeled Tomatoes with Puree & Basil with 1/2 tsp sugar. Then, for color contrast, I add 1 red kidney, 2 garbanzo and 2 cans black beans.

Use diced carrots instead of the bell pepper.


Notes:  If you prefer, substitute apple cider vinegar.

Directions
Pick over raisins, and remove any stems; set aside with cashews.

In a large skillet, lightly sauté onion, celery, green pepper (or carrots), and garlic in olive oil. Stir undrained tomatoes into sauté pan. Use wooden spoon to break-up whole tomatoes.

Transfer sautéed vegetables to 8-Quart (covered) stockpot. Into the stockpot, stir undrained canned beans, and all other soup ingredients except raisins and cashews. Bring to a boil; reduce heat.

Cover and simmer for one hour. Stir occasionally so that vegetables are not scorched. Remove cover. Simmer 40 to 45 minutes longer, stirring occasionally.

Add reserved raisins and cashews to the stockpot. Continue cooking uncovered for 15 or 20 minutes.

Remove bay leaf and ladle into bowls. Top each serving with cheese and green onions, as desired. Serve warm.


Adapts Better Homes and Gardens Meatless Main Dishes (DesMoines: Meredith Corporation, 1981), 51.


Page  Last Updated March 3, 2013

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