Saturday, July 20, 2013

Spicy Bean and Vegetable Chili

This is a variation of a recipe from Whole Foods. Delicious! 

2 tablespoons olive oil

  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium green bell pepper, cored, seeded and chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • 1 small jalapeno, finely chopped
  • 6 cloves garlic, finely chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon finely chopped chipotles in adobo
  • 2 teaspoons ground cumin
  • 1 teaspoon turmeric
  • 1 tablespoon chili powder
  • 1 1/2 teaspoon salt
  • 1 (28 ounce) can diced tomatoes, with their liquid
  • 1 can red kidney beans, rinsed and drained
  • 1 can black beans, rinsed and drained
  • 1 can hominy or yellow corn, rinsed and drained
  • Avocado and cilantro, for garnish


Heat the oil in a large pot over medium heat. Add onions, carrots, celery, peppers, jalapeno, and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned. Add chipotles, oregano, cumin, turmeric, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 45 minutes. (Make sure it gets to a nice boil before you cut the heat down to simmer). Add beans and corn and simmer an additional 30 minutes. Garnish individual bowls with cilantro and sliced avocado, if desired.

Pair with some homemade cornbread and call it a day.

Full of plant protein, fiber, and antioxidants! 

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