This vegetarian chili is a little non-traditional in that A) it has a nice Middle Eastern/Indian flavor, and B) it is actually quite good for you. Every spoonful will deliver hearty beans and chunks of veggies, and the only fat in the dish is what comes naturally from the beans (which is fairly minimal). But this isn’t one of those veggie soups that you love because it tastes okay and is really good for you. This stuff tastes really good! Meat- and non-meat-eaters alike have fallen for this chili, and I hope you will, too!
Ingredients:
•5 garlic cloves
•3 medium cooking onions
•3 celery ribs
•1 green bell pepper
•1 red bell pepper
•1 orange or yellow bell pepper
•2 small zucchini
•2 small yellow squash
•2 cups yellow corn kernels (fresh, canned or frozen)
•28 oz can red kidney beans
•28 oz can black beans
•28 oz can garbanzo beans
•15 oz can pinto beans
•28 oz can diced tomatoes
•15 oz can tomato sauce
•4 Tbs tomato paste
•2 tsp chili powder
•1 Tbs cumin
•1 Tbs coriander
•2 tsb cayenne pepper
•salt and pepper to taste
Directions:
1. Finely chop the garlic. Chop the rest of the vegetables so that they are roughly the same size (you want them to cook at the same speed). I generally chop into larger pieces so you can bite into the vegetables, but smaller pieces will cook faster.
2. Rinse and drain all beans (and corn, if canned).
3. Combine all ingredients in a large (8 quart) saucepan.
4. Once all ingredients are thoroughly combined, cover and heat over medium heat. Stir occasionally.
5. Once the chili begins to simmer, turn the heat down to medium-low and cook until vegetables are tender. Stir regularly to make sure the bottom does not burn.
6. It should take about an hour from the time you turn on the burner to when the vegetables become tender, but timing will depend on your pot, stove and size of vegetable pieces.
Recommended Serving Instructions:
My preferred way to serve this chili is with a dollop of plain yogurt, and if I want a little extra spice, a dash of cayenne pepper. The cool dairy and little extra spice go well with the cumin and coriander. However, don’t worry! You can still sprinkle with chopped onion, shredded cheddar cheese and/or some sour cream and serve with corn tortilla chips. Or even serve in a bread bowl. The traditional chili accompaniments work quite nicely!
Tips:
•Where’s the liquid? When you first combine the ingredients, you’ll notice there is very little liquid/sauce. Don’t worry, as you cook the vegetables, water will be released and it will get cooked into the sauce. You don’t want to add any additional liquid because it will become too soupy. This should be fairly thick.
•The timing for cooking the chili is really more of a suggestion. About an hour is the bare minimum of what you should do. If you want something lighter and crunchier, do less time (just note the flavors may be less cohesive). I tend to let it simmer a little longer (an additional 20 minutes or even more), to make sure the flavors fully develop. You’ll be surprised how long the veggies will hold up before becoming too soggy or overcooked.
•This dish is freezer friendly. It makes 4 to 5 quarts. When I was living alone I would make it and freeze in several single-serving containers and it would last several weeks.
BEETNIK RECIPES: vegetarian cooking 