Saturday, July 23, 2011

Simple & Spicy, Perfect Vegetarian/Vegan Chili

This recipe is sure to delight your taste buds and your time frame! Remember my first ever post, the hodge-podge stir-fry? Well, last night was another one of those "what can I make for dinner with the stuff in my pantry with relative ease?" kind of cooking nights. Enter my idea to make chili. Thank goodness Brendan was also on hand to rein in my ideas and help me create the perfect vegan/vegetarian dish, which was enjoyed by all, even my Dad, a self-professed meat lover. It earns a fast recipe star, as you can whip it together in 45 minutes AND if you have spices/canned food on hand, you might even skip a trip to the store. Plus, it's packed with protein and healthy. Have I inspired you to try it? Well, what are you waiting for? Ready, set, chili!

You will need:
  • 1/2 can black beans 
  • 1 can red kidney beans 
  • 1/2 can white kidney beans 
  • 1 can diced tomatoes with green chile
  • 1 can corn 
  • 1/2 purple onion diced 
  • 6 cloves of garlic minced 
  • 1 bell pepper (we used green) diced 
  • 1/4 cup vegetable broth 
  • olive oil to coat a pan 
  • 3 tablespoons chili powder 
  • 1 and 1/2 teaspoons of cumin powder
  • cayenne pepper, Tabasco, salt, pepper, and crushed red pepper to taste
  • 2 tablespoons cornmeal 
  • 1 handful basil chopped
  • 1 handful cilantro chopped 
here we go:
  1. Coat a large pot with olive oil and saute onion, bell pepper, and garlic on medium/high heat (takes about 5 minutes) stirring constantly. 
  2. Add tomato, vegetable broth, and chili powder. Cook 5 minutes continuing to stir constantly.
  3. Reduce heat to medium and add beans and the rest of the spices, salt, and pepper. (You have to play around with the spices to get the taste you desire-the spices I don't give measurements for, I just added several dashes of and it turned out medium spicy). Cook 10 minutes and continue to stir (it's a nice mini pre-meal workout!)
  4. Add the corn and cornmeal (to thicken), stir, continue cooking another 10 minutes.
  5. Add the basil and cilantro, cook another 2-5 minutes. 
Serve in a bowl and top with cheddar cheese (leave off the cheese if you want the chili to be vegan). You can serve it with Fritos or cornbread if you prefer. 
Simple & Spicy, Perfect Vegetarian/Vegan Chili in a vintage bowl :)
Total prep and cook time: 45 minutes.
Deliciousness factor: 5 out of 5 stars. It's rare that we give this rating, but all agree, this is flavorful and yummy and will leave you coming back for seconds. I love all the colors, the smells, and the thick texture. Brendan thinks the basil and cilantro are inspired touches. My mom loves the spicy flavor, and Dad, he likes the zippy? tangy? spicy? parents have spent the last 10 minutes arguing over what exactly the flavor Dad liked was. Dad says, "Why does this have to turn into a family debate! I can't describe it, it's very unique!" Okay, unique, we'll stick with that.

Enjoy your weekend! Here's to hoping it's unique and flavorful ;)
<3 Stacy, Lola & Zoe

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