I tried another new recipe from the Martha Stewart Meatless cookbook, and it did not disappoint. A versatile chili, it came together fast and was even better the next day (as all chili should be). I am sure it would freeze beautifully, but it didn't last long enough in my fridge to test that out. Feel free to add ground beef or shredded cooked chicken, but really, you won't miss it here.
Versatile Vegetarian Chili
-adapted from Meatless by Martha Stewart-2 T olive oil
- -1 large onion, chopped
- -1 poblano chile, ribs and seeds removed, chopped (these are located by the fresh jalapenos in the store. They are large, dark green, and what chiles rellenos are made out of. They are also called 'pasilla' chiles (and they were labeled as such in my Target). If you can't find them, don't stress--use an Anaheim chile (a bit hotter) or a green bell pepper and add some diced jalapeno if you want a bit of heat. It's not a huge flavor boost in my opinion, so don't drive all over the place looking for them.
- 4 garlic cloves, minced
- 1 can (4 oz) diced green chiles
- 1 T. chili powder
- 2 t. ground cumin
- 1/4. t. chipotle chili powder (this was my adaptation. If you want some smokiness, add some, or even better, part of a canned chipotle in adobo)
- 2 cans kidney beans, drained and rinsed
- 2 cans pinto beans, drained and rinsed (use whatever kind of beans float your boat, in whatever combination, to make 4 total cans)
- 1 large can (28 oz) diced tomatoes
- assorted toppings of your choice, the options are really endless! (we used sour cream, shredded cheese, avocado, lime wedges, green onions, chopped cilantro, and some flour tortillas that I sliced, sprayed with cooking spray, sprinkled with some seasonings and toasted in the oven at 400 degrees for about 7 minutes)
In a large pot, heat oil and saute onion, poblano, and garlic for about 5 minutes. You an also add other veggies here if you want--colorful bell peppers would be good, as would carrots, sweet potatoes, zucchini...go ahead and use this opportunity to clean out your fridge. Season with salt. Stir in green chiles, chili powder, and cumin. Cook, stirring frequently, until spices darken and start to smell yummy (another few minutes). Add beans, tomatoes (with juice), and 2 cups of water. Bring to a boil, reduce heat, and simmer for 20-30 minutes--until vegetables are tender and chili has thickened up. Season with salt/pepper to taste and then top away. Delish!