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Vegetarian Chili

February 9, 2011
When eating a vegetable based diet in February in New York, one tends to get cold.  Especially if that one happens to be a stick figure to begin with and has come to the conclusion that a stick of butter a day is needed in order to retain any body heat.  At least one hearty dish is essential to warm you after running errands in the bitter cold and wind all day.  A salad just isn’t going to cut it.  I created this dish last year and it quickly became a favorite year ’round, even among carnivores.
If you are one of the previously mentioned carnivores and can’t bare the thought of eating anything without meat, I recommend adding some shredded chicken to the dish.
Sautee peppers and onions
Add corn and chilies
Cook until softened
Add spices
Add beans (and other things)
Simmer and Enjoy
Vegetarian Chili
Serves 6-8

2 tablespoons canola oil
1 cup chopped red onion
1 cup chopped green bell peppers
2 tablespoons minced garlic
1 can diced chilies
2 cups fresh or frozen corn kernels*
2 tablespoons chili powder
1 1/4 tablespoon ground cumin
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1 can diced tomatoes, drained
3 cans of beans of your choice (black, pink, pinto, kidney), drained and rinsed
1 (15-ounce) can crushed tomatoes
1 cup vegetable stock/broth, or water

Cooked brown rice, accompaniment**
Diced avocado, garnish
Chopped green onions, garnish


In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic, and cook, stirring, until soft, about 3 minutes. Add the chilies, and corn, and cook, stirring, until soft about 6 minutes. Add the chili powder, cumin, salt and pepper, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, crushed tomatoes, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.

Remove from the heat. Adjust the seasoning, to taste.

Serve with brown rice and garnish of choice.

*you can also add a medium zucchini diced and 1 1/2 lbs of portobello mushrooms cubed when you add the corn for more vegetable content

**cooking brown rice with vegetable stock instead of water adds more flavor

<insert wittiness here> I’m all out, thanks.

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