Diana Shaw's Vegetarian Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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The best vegetarian chili I've made. Ingredients:
1 tablespoon vegetable oil |
2 large onions, chopped |
3 garlic cloves, crushed and minced |
1 red bell pepper, cored, seeded, and sliced |
1 green bell pepper, cored, seeded, and sliced |
2 tomatillos |
1/4 cup minced fresh cilantro |
2 tablespoons minced fresh oregano |
1 tablespoon chili powder |
2 teaspoons ground cumin |
3 tablespoons balsamic vinegar |
2 cups fresh or canned chopped tomatoes |
1 cup black beans |
Directions:
1. Heat the oil in a large heavy saucepan over medium-high heat. Add the onions, garlic, red and green bell peppers, tomatillos, cilantro, oregano, chili powder, cumin, and chipotle pepper flakes. Lower the heat to medium-low and saute. Add the vinegar, turn up the heat to medium-high, and stir until most of it evaporates about 2 minutes.
2. Add the bay leaf and tomatoes, turn the heat down to medium, and simmer gently, covered, until the sauce thickens, about 20 minutes.
3. Stir in the beans and add the additional ingredient(s) from below, if desired. Continue according to the specific directions. Season with salt.
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