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Sunday, February 12, 2017

vegetarian Chili Recipe

1 medium onion diced
2 stalks of celery diced
1 carrot diced
1 tablespoon minced garlic
2 tablespoon vegetable oil
4 tablespoon Chili Powder
2 teaspoons Italian seasoning
1 tablespoon ground cumin
1 can diced tomato (14.5 oz)
3 cups vegetable stock or water
salt to taste
1 can kidney beans,drained and rinsed
1 can black beans,drained and rinsed
1 square bittersweet chocolate
3-4 tablespoon cornmeal

Sauté Onion,Celery,Carrot and garlic in vegetable oil for approx 2 minutes Add Chili powder,cumin and Italian seasoning and continue sautéing until vegetable become translucent. Add diced tomato, vegetable stock and bring to a boil.Then lower to a simmer. Simmer for 45 minutes. Add both cans of bean and simmer for 15 minute longer. Add chocolate square and stir until melted. Sprinkle cornmeal on the top of the Chili and then stir in. Allow to simmer until thickened. Serve with your favorite topping (mine is Cheddar cheese and sour cream!)

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