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Vegetarian Chili
Chili's pretty easy to make, it's basically spicy tomato sauce. This is a basic, but good recipe, and leaves a lot of room for playing around with.
1 Onion, finely Diced
1 or 2 Green Peppers, finely diced
(feel free to add whatever other vegetables you like)
2 or 3 cloves Chopped Garlic, or more, or less.
1 or 2 tsp olive oil
1 Can of Diced Tomatoes
1 small can of Tomato Paste
1 can red Kidney beans (beans are optional, but they're so good for you, it's not even funny)
1/2 oz (about 8-9 teaspoons) Chili Powder
Salt and Pepper to taste
(I also use small amounts cayenne pepper, cumin and cinnamon)
- Heat the olive oil in a big enough pot to hold all the ingredients
- Saute the onions, peppers and the garlic over medium heat until they're soft and the onions are just starting to brown.
- Add the diced tomatoes, paste, and spices and let it simmer over low heat for about an hour, or until the chili has reached the desired thickness, stirring it every 10 mins or so.
- If you're using beans, add them about 15-20 minutes before the end of cooking.
- You can also quickly roast the spices (for 10 or 15 seconds) in the olive oil (except the chili powder, there's too much of it) before you put the vegtables in, It's a technique that I often steal from Indian cooking, you'll really the smell the spices.
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