Wednesday, January 16, 2013

Recipe: Vegetarian Chili

There's nothing like a hot bowl of yummy chili on cold night. This chili recipe will make you the most amazing bowl of winter goodness.... loaded with protein, it has a creamy texture, and a bit of heat from the jalapeños. My favorite part is how the monterey jack cheese melts into the chili, and sharpens every bite. While this is simple to make, it takes a while to cook since the flavors have to stew and blend together. It took about 2 hours from start to finish.... so plan accordingly.

3/4 cup olive oil

2 zucchini, cut into 1/2-inch dice
2 onions, cut into 1/2-inch dice
4 cloves garlic, finely chopped
2 large red bell peppers, cored and cut into 1/4-inch dice
1 can (35 ounces) Italian plum tomatoes, with their juice
1 1/2 pounds ripe plum tomatoes, cut into 1-inch dice
1 diced hot pepper
2 tablespoons good-quality chili powder
1 tablespoon ground cumin
1 tablespoon dried basil
1 tablespoon dried oregano
2 teaspoons freshly ground black pepper
1 teaspoon salt
1/2 cup chopped fresh Italian (flat-leaf) parsley
1 cup canned dark red kidney beans, drained
1 cup canned chick-peas (garbanzos), drained
2 tablespoons fresh lemon juice
1 cup sour cream
2 cups grated Monterey Jack cheese
4 scallions, white bulb and 3 inches green, sliced on the diagonal

Heat the oil in a large skillet over medium heat. Add the zucchini, and sauté until just tender, 5 to 7 minutes.

Add the onions, garlic, and bell peppers. Sauté until just wilted, about 10 minutes.

On low heat, add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, and parsley. Cook, uncovered, stirring often, for 30 minutes.

Finally, stir in the kidney beans, chick-peas and lemon juice, cooking for another 30 minutes. Stir well, and adjust the seasonings to taste.

Turn the chili to low heat... and take this chance to butter your bread, pop it in the toaster-oven, and watch it brown for 7 minutes.

Serve with bowls of sour cream (I added some paprika to ours), grated cheese, extra parsley, and sliced scallions alongside.

 I served this with buttery, flaky sourdough bread. Best dinner of 2013 so far!

1 comment:

  1. Looks amazing, will be trying this soon!! Thanks for sharing :))