Friday, August 22, 2008

Homemade Vegetarian Chili

2 tbsp garlic
2 small onions chopped, or 1 large onion
2 green peppers, chopped
2 red peppers, chopped
2 jalapenos, seeded and chopped
4 banana peppers, seeded and chopped
2 chili peppers, seeded and chopped
2 cans of tomato sauce (no salt added)
5 tomatoes, various kinds, seeded and chopped
1 can of kidney beans (no salt added), drained
1 can of garbanzo beans (no salt added), drained
1 can of white beans (no salt added), drained
1 tbsp chili powder
2 tbsp cumin
2 tsp chipotle powder
2 tsp crushed red pepper flakes
1 tbsp of sugar
1/4 cup of red wine (I used Merlot)
2 tsp liquid smoke
salt and pepper to taste (use the light salt with added potatssium)

Saute the onions and garlic till translucent. Add all types of peppers and saute 5 - 7 minutes. Add the tomatoes, the tomato sauce and all of the spices. Let simmer about 10 - 15 minutes. Then add the beans. I usually let my chili cook for about 45 minutes to an hour, just to let the flavors meld together, but as long as the peppers are cooked, you can cook and serve sooner then that. Serve with a nice salad of lettuce, tomatoes and mexican cheese.

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