bean chili

[Guest guest]

Hi there! Thought i'd post a recipe..a friend of mine made this for me to try,

and i loved it!! I made it at home, my kids thought it was too spicy, but dh

liked it!

Since Im pretty new, i dont know if this has been posted or not...sorry if its

a repeat!

Sarah

 

Vegetarian Bean Chili

 

 

Ingredients

 

½ cup vegetable oil

4 large cloves garlic, minced

4 chipotle peppers in adobo sauce, minced

1 teaspoon ground cumin

1 teaspoon salt

2 eight ounce pieces of tempeh or firm tofu, cut in half crosswise

 

3 tablespoons vegetable oil

1 medium onion, chopped fine (about 1 cup)

1 large red bell pepper, stemmed, seeded, and chopped fine

4 medium cloves garlic, minced

1 tablespoon cumin seeds

3 tablespoons of chili powder

¼ teaspoon cayenne pepper (or to taste)

1 28-ounce can crushed tomatoes (Muir Glen ground tomatoes recommended)

1 teaspoon oregano

1 tablespoon brown sugar

1 cup canned beans, drained and rinsed

1 cup frozen corn kernels, thawed

1 and a half teaspoons salt

¼ cup cilantro, coarsely chopped

1 tablespoon lime juice

 

Instructions

 

Combine the oil, garlic, chipotles, cumin, and salt in a shallow bowl. Add

the tempeh or tofu. Cover and marinate for at least 2 hours or up to 24 hours.

If marinating for more than a couple of hours, place bowl in the refrigerator.

 

Heat the oil in a large Dutch over over medium-high heat until almost

shimmering. Add the onion and cook until translucent and slightly softened,

about 3 minutes. Add the red pepper and cook until it and the onion are soft

and lightly browned around the edges, about 3 minutes. Add the garlic and cook

until fragrant, about 1 minute. Push the vegetables to the perimeter of the pot

so that the center of the pot is clear. Sprinkle the cumin seeds into the

center of the pot and cook for 30 seconds, stirring constantly. Stir the seeds

and vegetables together and let cook until the cumin is fragrant, about 1

minute. Add the chili powder and cayenne pepper and stir to coat the

vegetables. Cook until fragrant, about 1 minute.

 

Add 2 cups of water and stir well to combine, scraping up and browned bits

from the bottom of the pot. Bring to a boil, reduce heat, and simmer until

slightly thickened, about 5 minutes. Stir in the tomatoes, oregano, and brown

sugar, and bring back to a simmer. Simmer until thickened, about 25 minutes.

 

While the chili is simmering, heat a medium sized nonstick skillet over high

heat for 2 minutes. Place the tempeh or tofu and some of the marinade into the

skillet and cook, turning once, until deeply browned and crisped, about 8

minutes. Transfer to a cutting board, and when cool enough to handle, cut the

tempeh or tofu into ½-inch cubes.

 

When the chili has finished simmering, add the beans, corn, and tempeh or tofu

and stir to incorporate. Remove pot from the heat and stir in salt, cilantro,

and lime juice. Serve.

 

Chili can be refrigerated in an air tight container for up to 3 days.