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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 6 |
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I acquired an excellent recipe for vegetarian chili from my friends. Much to their chagrin, I tweaked it ever so slightly by adding a large mound of ground beef. The resulting recipe combines the heartiness and healthiness of a vegetable-packed chili with the meaty goodness of meat. Although none of my vegetarian friends have (understandably) offered to try my concoction, my carnivorous friends enjoy it thoroughly. Ingredients:
2 (14 ounce) cans red kidney beans |
1 1/2 lbs ground beef |
2 tablespoons olive oil |
2 cups chopped onions |
6 -8 minced garlic cloves |
1 diced carrot |
1 stalk diced celery |
2 teaspoons cumin |
2 teaspoons basil |
2 teaspoons chili powder |
1 1/2 teaspoons salt |
black pepper |
1 medium chopped red bell pepper |
14 ounces diced canned tomatoes |
3 tablespoons tomato paste (half a small can) |
parsley (to garnish) |
grated cheddar cheese, for garnish |
Directions:
1. In a medium frying pan or dutch oven, brown the ground beef.
2. In a medium skillet, heat the olive oil. Saute onion, half the garlic, carrot, celery, and seasonings for about 5 minutes, then add red pepper and saute until all the vegetables are tender.
3. In a large pot or dutch oven, combine tomatoes, tomato paste, beans, browned meat and sauteed vegetables. Simmer for 20 or 30 minutes, stirring occasionally. After 15 minutes, add the remaining garlic.
4. Taste to adjust seasonings.
5. Serve topped with parsley and/or cheese.
6. To make the original vegetarian varitety, heat 1 cup of tomato juice to boiling. In a small bowl, combine juice with 1 cup bulgur wheat, cover and let sit for 15 minutes. Add to the dutch oven in lieu of the ground beef.
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