Displaying vegetarian chili recipe

JimG's veggie chili / beans-n-rice
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1 onion, chopped
2-4 cloves garlic, minced
1 green pepper, diced
1 tsp chili powder
2-3 tsp cumin or curry powder
1 can diced tomatoes (12oz standard sized can)
1 cup frozen corn (can substitute canned corn, drain off liquid)
2 can kidney beans, drained (can substitute other types of beans)
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
1 tsp oregano
1 tsp basil
1 can garbanzo beans (optional)
olive oil
red wine, broth, or beer

In large pot, saute onion, green pepper, garlic, in oil until soft. Add
all the spices, stir, and cook for about a minute. At this point the
bottom of the pot should be fairly dry. Deglaze with 1/2 cup wine, beer,
or broth/stock, to taste, allowing this added liquid to reduce by about
half. Add all the other ingredients, add more liquid as desired to adjust
consistency, and simmer for 10 minutes or so, to blend the flavors.

This is really good over rice, pasta, or baked potatoes. I often drizzle
a little extra olive oil and/or grated cheese on the dish just before
eating, for extra flavor. Adding dollop of plain yogurt is really tasty,
too.


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