Vegetarian Chili

From the kitchen of One Perfect Bite...I am surprised every time I make this chili. It's remarkably flavorful for something that cooks so quickly and is very easy to make. I pulled this from the freezer for our supper tonight. I made it two weeks ago for a meat heavy barbecue and wanted something to offer those who did not want hot dogs or hamburgers. Actually, I made it for myself because I'm cutting back on red meat, and I so liked the recipe that I doubled the ingredients in order to have leftovers as a meal later on. As it turned out, I didn't have a lot to freeze because the meat eaters topped their hot dogs with my vegetarian chili. I suspect those of you who are avoiding or cutting back on meat will really enjoy this chili. It is well-flavored and filling and it is as simple as pie to make. The recipe was developed by Bill Telepan, a New York chef and restaurateur, and it has appeared in so many publications that I can't determine who first published it. I do hope you'll give this recipe a try. You will not be disappointed. Here is how this version of vegetarian chili is made.

Vegetarian Chili...from the kitchen of One Perfect Bite courtesy of chef Bill Telepan

Ingredients:
1/4 cup vegetable or canola oil
1 medium yellow onion, diced
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
Salt
1 jalapeño pepper, seeds removed, minced
4 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons cumin
2 teaspoons dried oregano
5 tablespoons (half of a 6-ounce can) tomato paste
3/4 to 1-3/4 cups water (I use 3/4 cup)
1 can (28-ounce) diced tomatoes, undrained
3 cans (15-ounce each) black or kidneys beans, drained of about half their liquid (also can use chickpeas)
Ground black pepper, to taste

Directions:
1) Heat oil in a large saucepan set over medium heat. Add onion, red and green bell peppers, jalapeño pepper, garlic and a pinch of salt. Cover and cook, stirring occasionally, for 10 minutes.
2) Add chili powder, cumin and oregano. Stir well and cook for 1 minute. Add tomato paste, diced tomatoes and water. Bring to a simmer and cook, uncovered, for 20 minutes.
3) Add beans and cook for another 5 to 7 minutes. Adjust seasonings with salt and pepper. Yield: 6 servings.

                    

                                  Older Posts

                 One Year Ago Today:                                                          Two Years Ago Today:

            Menu for Week of 8-24-2015                                                      Chicken and Orzo Soup

                Three Years Ago Today:                                                    Four Years Ago Today:

  Smoky Chicken and Potato Casserole                                    Scandinavian-Style Cucumber Pickle