VEGETARIAN BEAN CHILI

[Vegetarian Bean Chili]
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SERVES 6

If you have browsed through my other recipes, you know that I am not a vegetarian. However, I do like to eat meatless meals quite often. I have tried several vegetable chili recipes in the past and I just didn’t care for them because they included many vegetables that I don’t associate with regular chili. So, I decided to try my own recipe which, basically, omits the meat and substitutes more of the beans and usual vegetables used for flavor. I really like it. So, if you are a vegetarian, or just prefer a meatless meal for a change of pace, try this chili. It is an easy, healthy and delicious one-pot main dish.

INGREDIENTS

2 tablespoons olive oil

2 medium onions, chopped

1 large green bell peppers, chopped

1/2 large red bell pepper, chopped

Salt and pepper to taste

1-1/2 tablespoons ground cumin

1-1/2 tablespoons dried oregano leaves

1 tablespoon ground ancho chile

5 large cloves garlic, minced

2 tablespoons grated Parmesan cheese

3 cans (about 15.5 ounces each) red kidney beans, rinsed and drained

3 cans (about 15.5 ounces) pink beans, rinsed and drained

2 cans (14.5 ounces each) whole tomatoes with juices, crushed slightly

2 teaspoons unsweetened cocoa powder, more to taste

Optional garnishes:

Finely chopped onions
Grated cheddar or cheese of choice
Sour cream (I use reduced fat)

Heat a large stock pot over medium-high heat. Add the oil, then the onions, peppers, cumin, oregano, and ancho chile; cook until vegetables are tender,about 5 minutes. Add the garlic and cook 1 more minute. Add the Parmesan, beans, tomatoes with juices and cocoa powder. Stir well; cover and cook about one hour. Taste for seasoning and adjust as needed. Cover and cook for an additional hour or until liquid has thickened. (If it needs further thickening, remove the lid.) Serve with the optional garnishes.

Notes: This is even better the next day. Chili may also be frozen and reheated. You may use other types of beans, as long as there are red kidney beans in the mixture. If you prefer more heat in your chili, use a hotter ground chile. The amount of cocoa powder needed really depends on the intensity of the product. You don’t want this to taste like chocolate, but there should be enough to add a depth of flavor. Use any variety of beans you like. Sometimes I add about 8 ounces chopped mushrooms with the onions and peppers for a little meaty texture.

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