Monday, March 22, 2010

Chili Powder = Delicious

We love chili in our house. We make a giant pot of it at least twice a month. It's so easy after a long day at work to throw everything in one pot and let it simmer away. I worked up this vegetarian version when my brother was visiting. It has 4 different beans and some great vegetables, all simmered away with lots of chili powder. Hope you like it!

Vegetarian Chili

3 Stalks of Celery, Diced
3 Carrots, Grated
3 Bell Peppers, Diced
1 Onion, Diced
4 Cloves of Garlic, Finely Chopped
1 Tablespoon of Olive Oil
1 Can of White Beans, Strained
1 Can of Garbanzo Beans (Chickpeas), Strained
1 Can of Black Beans
1 Can of Kidney Beans
1 Large Can (or 2 regular cans) of Crushed Tomatoes
4 Tablespoons of Chili Powder
1 Tablespoon of Cumin
1/2 Tablespoon of Salt
1/2 Tablespoon of Onion Powder
1/2 Tablespoon of Paprika
Cayenne Pepper to Your Level of Spicy
Optional Ingredient: 1/4 Cup of Amaranth Seed

Saute the vegetables and garlic in the olive oil until soft on medium-high heat. Once softened, dump in the spices. Stir until spices coat vegetables. Add all the canned ingredients.
I add the Amaranth at this point for extra grain and protein. I also like the texture it adds. Stir until thoroughly mixed. Simmer on low for 40 minutes and serve. I love mine topped with some cheese or sour cream!

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