Saturday, April 19, 2008

Vegetarian Chili

My absolute favorite recipe!  I love to make a big pot of this on Sunday's nights - it will keep several days in the fridge.

2 tablespoons olive oil
1 large red onion chopped
2 carrots diced
1 small red pepper cored, seeded and diced
1 small green pepper cored, seeded and diced
1 jalapeno minced
2 cloves of garlic crushed in garlic press
3 large tomatoes chopped and seeded
2 cans of beans drained (mixed of kidney beans, black beans, kidney beans and chickpeas is great)
1 tablespoon of chili powder
2 teaspoons ground cumin
1/2 teaspoon red pepper flakes
1/2 teaspoon sea salt
1 teaspoon dried oregano
1 or 2 cups of hot water

A pressure cooker works well for this recipe if you have one.  If not, just cook in a big pot on a regular stove.  Heat the oil and add onions and carrots.  Saute 5 minutes over medium heat stirring occasionally.  Add bell peppers and jalapeno.  Saute 5 more minutes.  Add garlic and cook 1 minute. Add all other ingredients.  If using a pressure cooker, cook under high pressure for 10 minutes, then do a quick pressure release.  If not using a pressure cooker, cook for about 30-40 minutes.  

Serve with warm rice and a sprinkling of chopped fresh parsley or cilantro and salt and pepper to taste.  Or try serving with the cornbread recipe (above) and some guacamole.

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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