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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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Even your meatarian friends will enjoy this chili. Easy to prepare with a nice flavour and texture. Serve with a crusty grainery bread. Tip - if you can't find Mexican ground round use any brand of vegie ground beef and just mix in garlic, cumin, cayenne and chili powder to taste at beginning to let the flavours meld. (at least 1/2 tsp of each) Ingredients:
8 ounces ground round, vegetarian mexican style |
2 tablespoons olive oil |
1 onion, chopped |
2 garlic cloves, minced |
6 ounces carrots, diced |
1 red bell pepper, diced |
1 green pepper, diced |
1 jalapeno, seeded and chopped fine |
6 ounces zucchini, halved lengthwise and sliced |
1 cup cremini mushroom, quartered |
1/2 cup celery |
1 tablespoon dried chipotle powder |
1 teaspoon ground coriander |
1 teaspoon red pepper flakes |
1/2 teaspoon black pepper |
3 tablespoons tomato puree |
1/4 cup dry red wine |
1 cup beef broth, vegetarian style |
14 ounces diced tomatoes, canned spicy red pepper mix |
8 ounces canned black beans, rinsed |
2 tablespoons fresh parsley, chopped |
1 cup monterey jack pepper cheese, shredded (optional) |
Directions:
1. In a large pot, heat olive oil and add garlic & onions. Saute one minute and then add carrots, peppers, zucchini, mushrooms, celery, jalapeno, chili powder, coriander, black pepper and red pepper flakes. Stir well.
2. Saute, stirring occassionally, then add tomato puree, wine, beef stock and chopped tomatoes. Bring to a boil.
3. Cover, reduce heat and simmer for 30 to 40 minutes.
4. Remove lid and add beans, Mexican ground round and parsley. Simmer, uncovered for a further 10 minutes until heated through.
5. Serve hot, topped with shredded cheese.
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