It was cold today. And worse than that, it was cold and gray. It was truly a stereotypical fall day. It was a perfect day for a bowl (or 2) of chili. We'd been invited to a Halloween/Fall party and bonfire and we were to bring a dish to share. Chili was what I brought to share.I make a Vegetable 3-Bean Chili. It's my adaptation of a recipe that I got off of a Rachael Ray episode. I know how a lot of my fellow bloggers feel about RR, but I like her. Granted she doesn't make a lot of vegetarian friendly meals, but she does inspire a lot of people to cook at home and that's far better than running by the local fast food joint.
Anyway, I don't know the exact recipe (I've been making it so long I kind of know it by heart now), and I don't have exact measurements because I basically just make it by taste, but here's a pretty close guesstimate:
2 Tbs Extra Virgin Olive Oil (or EVOO in Rachael Ray speak)
1 green bell pepper, chopped
1 red bell pepper, chopped
1 jalapeno pepper (or hot pepper of your choice), chopped
1 medium onion, chopped
2-3 cloves garlic, minced.
sea salt
1 Tbs ground cumin
2 Tbs chili powder (plus more to taste)
5 cups vegetable stock
2 cups cooked kidney beans
2 cups cooked black beans
1 15 oz can fire roasted tomatoes, undrained
1 can vegetarian refried beans
Heat oil in a large soup pot. Saute peppers, onion and garlic until vegetables begin to soften. Season with salt, cumin and chili powder and cook for about a minute more. Deglaze pot with vegetable stock. Then add in kidney beans, black beans and tomatoes. Bring to a boil. Reduce to simmer. Let simmer for awhile (I don't really know how long, just until you are about ready to eat I guess). Stir in 1 can of refried beans to thicken chili. Taste and season accordingly with more chili powder and/or salt.
I also made the Chipotle Lime 2-Bean Hummus from Eat, Drink and Be Vegan to bring along and share. I let Rob have a sample after I whirled it up in the food processor, and he couldn't stop eating it. It really did turn out delicious, and we have plenty left over (I made a double batch) to snack on tomorrow. I think next time I will add slightly more chipotle hot sauce, but other than that, it was perfect. We dipped tortilla chips in it, but we're going to be trying it very soon as a burrito filling.
Posts
Ohhhhhh, chili! I'll definitely be making up a batch of chili in the next couple of weeks.
ReplyDeleteAs for Rachel Ray, I feel the same way you do. I know a lot of people find her very annoying, but I find her very real.
The next cookbook I buy will be Eat, Drink and Be Vegan. That hummus looks off-the-freakin'-hook.
The hummus was incredible. We just had some of the left-overs for lunch. Make a double or triple batch when you make it, because your family will be eatin' it up. My little one was eating it out of the bowl with her hands!!!
ReplyDeleteI can't wait to try some of Dreena's other hummus creations.
see, i really like Rachael Ray.. for the same reasons as you.. she makes cooking seem easy and accessable. i DO wish she would make more veggie friendly meals sometimes though.
ReplyDeleteso far, we've loved every single EDBV recipe we've made. i'm loving this book!