Fall is definitely here to stay, there was a good layer of frost on the car this morning and we had to turn on the heat. Waking up to a 61 degree house is a bit too cold for my taste. Best way to combat that cold and stay warm? Comfort food. Chili is my favorite comfort food, especially an easy to make vegetarian version that I almost always have the ingredients on hand for. Warm, a bit spicy and filling.
Foodbuzz selected me to participate in a sharing a comfort food recipe in partnership with Electrolux for Ovarian Cancer Research. Check out kelly-confidential.com to vote for your favorite comfort foods and/or share a recipe of your own. For every selection or entry, Electrolux will donate $1 to the Ovarian Cancer Research Fund as part of its $1 million commitment to the cause! Plus you just might have a chance to be entered to win an Electrolux Induction Cooktop. Imagine cooking up fabulous comfort food all winter on that. (Official rules for the contest are available at kelly-confidential.com)
Vegetarian Chili
Prep Time: 20 minutes
Cook Time: 45 minutes
Serves: 4-6
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, chopped
- 1 jalapeno pepper, seeded and chopped
- 3 garlic cloves, minced
- Salt/Pepper
- 1 can (4 ounces) diced green chiles
- 4 1/2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 can (15.5 ounces) kidney beans, rinsed and drained
- 1 can (15.5 ounces) white beans, rinsed and drained
- 2 cans (15.5 ounces each) pinto beans, rinsed and drained
- 1 can (28 ounces) diced tomatoes, with juice
- 2 cups water
- 1/2 cup shredded cheese for topping
Directions
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In a large Dutch oven or other heavy pot, heat oil over medium-high. Add onion, jalapeno, and garlic; season with salt.
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Cook, stirring occasionally, until onion is translucent, about 4 minutes. Stir in green chiles, chili powder, and cumin and cook 3 minutes.
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Add beans, tomatoes and juice, and 2 cups water; bring to a boil over high. Reduce heat and simmer until vegetables are tender and chili is thickened, 20 to 30 minutes. Season to taste with salt/pepper and top with shredded cheese.
I froze the leftovers of this for us to enjoy in a few weeks on a busy night where I can just pull the chili out of the freezer and heat up. I try to always have at least two options in the freezer for that purpose. Good way to not waste food and some nights I just don’t feel like cooking.
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