I already mentioned last week, and it hasn't changed--its soup weather in these parts! The other night I had my first go at this vegetarian chili. I changed it a good bit from the original (changing up some ingredients and omitting canned goods). And while I haven't played with it quite as much as I sometimes do before posting a recipe, I feel like what I did the other night was definitely a winner! I actually had some last minute dinner guests that are from here--I typically do not like to serve soups to our local friends because I don't think they will view it as a full meal. Maybe I'm wrong. But these two girls actually really liked it (not to mention all the Garlic Toast) they ate! They loved how healthy it was. I loved how everything in it (with the exception of some spices) was local and cheap! For those of you scared to make this because your husband likes meat (like mine!)--Brian actually really liked this! He still thought it was hearty and very flavorful. He even said he'd eat it again!
Vegetarian Chili
1 cup diced onion
3-4 cloves garlic, pressed
1 Tbs diced jalapeno (I used pickled jalapeno)
1 Tbs oil
1 1/4 tsp cumin
1 Tbs chili powder*
2 cups crushed or stewed tomatoes (~1 15oz can)
1 cup vegetable broth
1 tsp seasoned salt (I used Lawry's)
1/2 tsp black pepper
1/2 tsp oregano
1 cup carrot, peeled and diced
1 cup diced sweet potato
1 cup corn (frozen, canned or fresh off the cob)
3 cups drained black beans (about 2 cans)
1/2 cup salsa*
2 bay leaves
2 cups petite diced tomatoes (~1 15oz can)
1 1/4 tsp cornstarch
Grated cheese to garnish
Heat the oil in a large pot. Add diced onion and saute for 5 minutes or until translucent. Add garlic and jalapeno, saute another minute or two then add the cumin and chili powder. Lower heat a bit at this point. Stir in the crushed or stewed tomatoes (breaking up any larger chunks you may have) and 3/4 of the vegetable broth. Reserve 1/4 cup and add the cornstarch into it and stir until combined--set aside. Add all remaining ingredients. Once everything is mixed in and heated slightly, stir in the cornstarch/broth mixture. Stir well. Bring chili to a boil and then reduce heat to low. Simmer uncovered for 1 hour, then cover with a lid and simmer an additional 30 minutes. Serve with cheese or topping of choice!
*Know your chili powder--1 Tbs was fine for our family, but I have some hotter chili powder that would have needed less! If you're worried about the heat, just start with less and add more after its simmered for awhile!
Notes: I used some stewed tomatoes from my freezer. I like to have some of these on hand for using anytime a soup calls for any form of canned tomato. I happened to have some leftover of this salsa on hand and was looking for something to use it in. This was perfect. I think if you didn't have any salsa, then you could just substitute 1/3-1/2 cup tomato paste--you will likely need to add a little extra seasoning of some form though since the salsa carries a lot of flavor and tomato paste doesn't. I haven't played with this recipe enough to know what I would do--just guessing. For the diced tomatoes, I think I used 2 tomatoes--I peeled one and not the other. You could also squish out seeds if you wanted. But I think just diced them and throw them in! I used dried black beans from the market that I had soaked and cooked and had in the freezer. Brian's one request is that I make it a little "soupier" next time with some added broth. But I thought it was fine as is, too!
Vegetarian Chili
1 cup diced onion
3-4 cloves garlic, pressed
1 Tbs diced jalapeno (I used pickled jalapeno)
1 Tbs oil
1 1/4 tsp cumin
1 Tbs chili powder*
2 cups crushed or stewed tomatoes (~1 15oz can)
1 cup vegetable broth
1 tsp seasoned salt (I used Lawry's)
1/2 tsp black pepper
1/2 tsp oregano
1 cup carrot, peeled and diced
1 cup diced sweet potato
1 cup corn (frozen, canned or fresh off the cob)
3 cups drained black beans (about 2 cans)
1/2 cup salsa*
2 bay leaves
2 cups petite diced tomatoes (~1 15oz can)
1 1/4 tsp cornstarch
Grated cheese to garnish
Heat the oil in a large pot. Add diced onion and saute for 5 minutes or until translucent. Add garlic and jalapeno, saute another minute or two then add the cumin and chili powder. Lower heat a bit at this point. Stir in the crushed or stewed tomatoes (breaking up any larger chunks you may have) and 3/4 of the vegetable broth. Reserve 1/4 cup and add the cornstarch into it and stir until combined--set aside. Add all remaining ingredients. Once everything is mixed in and heated slightly, stir in the cornstarch/broth mixture. Stir well. Bring chili to a boil and then reduce heat to low. Simmer uncovered for 1 hour, then cover with a lid and simmer an additional 30 minutes. Serve with cheese or topping of choice!
*Know your chili powder--1 Tbs was fine for our family, but I have some hotter chili powder that would have needed less! If you're worried about the heat, just start with less and add more after its simmered for awhile!
Notes: I used some stewed tomatoes from my freezer. I like to have some of these on hand for using anytime a soup calls for any form of canned tomato. I happened to have some leftover of this salsa on hand and was looking for something to use it in. This was perfect. I think if you didn't have any salsa, then you could just substitute 1/3-1/2 cup tomato paste--you will likely need to add a little extra seasoning of some form though since the salsa carries a lot of flavor and tomato paste doesn't. I haven't played with this recipe enough to know what I would do--just guessing. For the diced tomatoes, I think I used 2 tomatoes--I peeled one and not the other. You could also squish out seeds if you wanted. But I think just diced them and throw them in! I used dried black beans from the market that I had soaked and cooked and had in the freezer. Brian's one request is that I make it a little "soupier" next time with some added broth. But I thought it was fine as is, too!
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