Vegetarian "chili"

[twowhat?]

I wanted to post this because it's so good, and so healthy, and so easy and makes a filling hot lunch (which I am eating right now). I watched a friend of mine improvise the recipe on a cabin trip years ago and adapted it for ourselves Hope it helps someone!! All can sizes are your standard 14-15 oz cans.

4-5 tablespoons EVOO (I just swirl some into the pot, a-la-rachael ray)
1 medium red onion, diced
5 carrots, peeled and diced
2 green bell peppers, seeded and diced
1 red bell pepper, seeded and diced
1 can diced tomatoes
1 can white northern beans
1 can garbanzo beans
1 can red kidney beans
1 tablespoon cumin powder
1 tablespoon paprika
1/2 tablespoon cumin seeds (whole)
1/2 tablespoon mustard seeds (whole)
S&P to taste
handful of chopped cilantro
sour cream (optional)
sliced avocado (optional)
crusty bread (optional)

Heat EVOO in dutch oven over medium high heat. Add onions and cook until softened, or until slightly caramelized (personal preference). Add all spices except for S&P and stir to coat the onion and heat up the spices. Add carrots, bell peppers and stir to coat for 1-2 min. Add all of the cans (entire contents). Stir to mix and bring to a gentle boil. Put the lid on, lower the heat and let simmer until carrots are tender (anywhere from 20 min-1 hour depending on how much crunch you like in your carrots. I like them fairly soft).

Taste and adjust with S&P. Stir in chopped cilantro. Serve with sliced avocado, a dollop of sour cream, a sprinkle of fresh chopped cilantro, and a good warm crusty bread. If you want to add heat, you can add some cayenne pepper or use chili powder in place of paprika while cooking. I like it mild and I like the sweetness that the paprika gives and add enough black pepper to give a little kick.

eta: it's even better the next day, like most chilis

[elbenn]

Thanks for posting. It sounds delicious!

[marie]

This is very similar to the veggie chili that I improvise. I usually add frozen corn - nice for color and as a tie-in to the cornbread I make with it.

oh! and is the "1 tbsp cumin powder" supposed to be "chili powder"? seemed to be missing chili powder. . .

[wellyes]

Sounds yummy! I love the idea of corn in it, too.

[momm]

What is EVOO? I tried googling it but it comes up with some restaurant and no ingredient..

[marie]

What is EVOO? I tried googling it but it comes up with some restaurant and no ingredient..

stands for Extra Virgin Olive Oil.

[twowhat?]

This is very similar to the veggie chili that I improvise. I usually add frozen corn - nice for color and as a tie-in to the cornbread I make with it.

oh! and is the "1 tbsp cumin powder" supposed to be "chili powder"? seemed to be missing chili powder. . .

Nope, no chili powder! That's why I put "chili" in quotes It sounds a little strange, but the flavor is very full and bold, a bit of Indian flair to it with the whole cumin seeds (which you could toast if you wanted to add a little something special).

But if you prefer the traditional taste, you can definitely sub chili powder for the cumin powder/paprika.

I like the corn idea - next time I'll add some roasted corn!

[marie]

Nope, no chili powder! That's why I put "chili" in quotes It sounds a little strange, but the flavor is very full and bold, a bit of Indian flair to it with the whole cumin seeds (which you could toast if you wanted to add a little something special).

But if you prefer the traditional taste, you can definitely sub chili powder for the cumin powder/paprika.

I like the corn idea - next time I'll add some roasted corn!

ooooh. . . intriguing! will have to try it!