Vegetarian chili

January 8, 2013

From SF Chronicle, Nicolette Niman. Make in cast iron Dutch oven, 8-10 servings

Rinse canned beans in colander:

  • 15 oz  can Black beans
  • 15 oz can Pinto beans
  • 15 oz can kidney beans

Heat spices in fry pan over med heat

  • 4 tsp cumin seeds, toast until fragrant 2-3 min, then add
  • 2 tsp dry mexican oregano, toast 10 SEC. Remove pan from heat. Using mortar and pestle, crush toasted oregano & cumin.

Sautee onions med-low heat until translucent, stir frequently, 8 minutes in large pot (Dutch oven)

  • Heat 1 TB Canola and 2 TB olive oil in pan, add
  • 3 onions diced small, saute until translucent, then add spices
  • Add the toasted cumin, oregano.
  • S & P to taste
  • 2 garlic cloves coarsely chopped
  • 4 tsp sweet paprika
  • 3 TB ground red chili

Add tomatoes and cilantro to pot, heat on med until it begins to bubble, then add beans.

  • 28 oz can chopped stewed tomatoes
  • 15 oz can tomato sauce
  • ¼ Cup chopped fresh cilantro

Add beans and simmer on low for 1 hour. Add S&P and Chili as needed.

Just before serving, add dash red wine vinegar.

Garnish with shredded sharp cheddar, sour cream, finely chopped cilantro


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