Saturday, May 5, 2012

Vegetarian Chili

  • Olive oil
  • 1 large onion, chopped
  • 2-3 bell peppers, chopped
  • 2-3 tomatoes, diced
  • 3 medium carrots, finely chopped
  • Salt
  • 6 garlic cloves, finely chopped
  • 1/4 cup chili powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons dried oregano
  • 1/2 chipotle chile pepper in adobo sauce, chopped
  • 1 tablespoon tomato paste
  • 2 corn tortillas, torn into pieces
  • 1/2 cup brewed coffee
  • 1 can pinto beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 2 1/2 cups vegetable stock
  • 1/2 head cauliflower, grated
  • 1/2 cup finely chopped fresh cilantro
Heat the olive oil in a large saucepan or over medium-high heat. Add the onion, tomatoes, bell peppers, carrots and salt.  Saute until the carrots begin to soften. Add the garlic, chili powder, cumin, cayenne, oregano, chipotle, tomato paste and tortillas. Add the coffee and simmer. Stir in the beans and vegetable stock and bring to a simmer over low heat. Cover and cook, stirring occasionally, until the chili thickens about 1.5 hours. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt.

If you don't do spicy, you can omit the chile chipotle.

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