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Vegetarian Chili

Chili for 2-4

You can use one variation of beans or a medley like mine:
1/4 cup dried Kidney beans (or 1 can of beans)
1/8 cup dried black beans
Sprinkle of lentils
1 medium-large yellow flesh potato (diced into cubes, skin on.. or off doesn’t matter)
1 medium yellow onion
2 large carrots (cut in half and then into small chunks)
2 Celery stalk (diced)
1 tomato (diced)
1-2 garlic clove
1 large can stewed tomatoes (about 14 oz)
Chicken or Vegetable stock to flavour
Salt, pepper and sugar to remove the tart bitterness
1 tbsp chili powder (use more if you like more)
1/2 tsp curry powder (optional but is really flavourful)
1/4 tsp cumin powder (optional)
1/8 tsp turmeric (optional but great as an anti-inflammatory when combined with pepper)
dash of cayenne pepper (optional)

If using dry beans soak overnight in a large bowl of water

1. cut up all your vegetables and set aside
2. open your can of tomatoes and dump into a large pot adding one can of water.
3. Mix in your spices, sugars, salts and pepper and taste to see if it is salty/sweet enough to your liking. Don’t bother trying to determine if it is spicy or flavourful enough as most spices dont activate until heated plus the vegetables will alter the flavour.
4. Throw in all your vegetables and beans except for the potato
5. Bring to a boil and then cover and simmer on medium-low for 1-1.5 hours or until the beans are soft.
6. Sample the broth again to see if it is flavourful enough and adjust if you need to.
7. Once the beans are soft add the potatoes and simmer for another 10 minutes, after ten minutes turn off the stove and let it rest another 10 minutes before serving.

Serve with a piece of margarine-bread/croissant and a cesar salad with tea.



November 10, 2011 - Posted by | Recipes

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