Vegetarian Chili

Ingredients

1/2 lb dried small red beans (presoaked over night)
1/2 lb dried black beans (presoaked over night)
2 - 3 tablespoons olive oil
1 onion, chopped
2 carrots, diced
1 red pepper, chopped
3 garlic cloves, minced
2 - 3 tomatoes, chopped
1 8 oz canned crush tomatoes
1 8 oz can corn
1 12oz bag veggie crumbles (can be omitted)
2 teaspoons cumin seeds
2 teaspoons paprika
2 teaspoons oregano
1 teaspoon garlic powder
2 teaspoons coriander powder
2 teaspoons of chili powder (I omit this since my child does not like it spicy)
5 - 8 cups of water (depending on how thick you want the chili)
Peppercorns to taste or pepper flakes
Salt to taste

Garnish

Grated cheddar
Fresh coriander leaves ( I used parsley)

Carefully sort through the beans removing any extraneous material. Rinse well. Put in a pot add 2 quarts of water, and soak overnight.


In a heavy pot at medium to high heat add oil, saute onion, peppers, and carrots for about 5 - 7 minutes. Add the garlic and cook for another 2 minutes. Turn heat to low and add spices. Cook for 2 -3 minutes. Add chopped tomatoes and cook for another 3 minutes or so. Add chopped tomatoes, presoaked beans, salt and water.

Cover the pot and cook over medium to low heat for about 60 - 90 minutes. Sometimes more depending on the size and maturity of the beans.

Keep checking chili every 15 - 20 minutes or so for tenderness of the beans. When beans are tender, add corn and veggie crumbles. Taste chili and adjust salt and heat to taste. Garnish as desired.


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