Vegetarian Chili
Chili is the ultimate comfort food and although it's been unseasonably warm this winter in Southern California, there still have been a few evenings where I could curl up on the couch by my warm fireplace and enjoy a healthy bowl of chili.
Many vegetarian chili's I've tried don't have the correct balance of flavors, they are either too heavy on the beans, or are mostly a bowl a stewed tomatoes. This veggie chili combines fresh veggies with three different types of beans, tomatoes and my secret ingredient, soy chorizo for added texture.
Ingredients
3/4 of an onion, chopped
6 cloves garlic, minced
1/2 small green jalapeño, minced
1/2 small red jalapeño, diced
1/2 orange or yellow bell pepper, diced
1 green bell pepper, diced
1 green zucchini squash diced, chopped
1 yellow squash diced, chopped
1/2 tbsp cumin
1 tbsp chili power
1/4 c or 3 oz organic soy chorizo
1 c pinto beans
1 c black beans
1 c kidney beans
30 oz canned diced tomatoes
1/2 c vegetable broth
pinch of red pepper flakes
salt
pepper
8 dashes tabasco sauce
Directions:
olive oil
add garlic and onion to pan and sauté for 2 min
add jalapeño & bell pepper & squash
stir well
add cumin and chili powder and stir well to coat all the veggies
add chorizo and mix well
add beans, tomatoes, salt, black pepper, red pepper, cilantro & tabasco sauce
mix well & simmer on low heat for 30 minutes minimum
garnish with fresh chopped cilantro