“I downsized the yield but not the flavor of my favorite vegetarian chili,” says Susan Wright, Yarmouth, Maine. Use leftovers to spice up a taco or burrito.
- 1 cup chopped onion
- 3/4 cup chopped green pepper
- 1 tablespoon canola oil
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 cup canned diced tomatoes
- 2/3 cup water
- 2 tablespoons tomato paste
- 1-1/2 teaspoons mustard seed
- 1-1/2 teaspoons chili powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon baking cocoa
- 1/8 teaspoon ground cinnamon
- ONION TOPPING:
- 1 cup water
- 2 teaspoons white vinegar, divided
- 1/2 large red onion, thinly sliced
- 1 teaspoon canola oil
- 1/4 teaspoon mustard seed
- 1/8 teaspoon ground cumin
- Dash salt
- In a large saucepan, saute onion and green pepper in oil for 5 minutes. Stir in the beans, tomatoes, water, tomato paste, mustard seed, chili powder, cumin seeds, cocoa and cinnamon. Bring to a boil. Reduce heat; simmer, uncovered, for 40 minutes or until heated through.
- Meanwhile, in a small saucepan, bring water and 1 teaspoon vinegar to a boil. Add onion; cook, uncovered, over medium heat for 2 minutes. Drain and cool. In a bowl, combine the oil, mustard seed, cumin, salt and remaining vinegar; stir in onion. Serve over chili. Yield: 3 cups.
Originally published as Chunky Vegetarian Chili in Cooking for 2 Fall 2006, p9
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