Vegetarian Chili

Football season and colder weather - what could bring them closer together than some great chili?!  A great wintertime meal!  Here's an alternative to the traditional recipes, and I promise that you won't miss the meat!

Vegetarian Chili

Recipe taken from Rachael Ray and slightly modified:

Ingredients

• 2 tablespoons vegetable oil
• 1 medium yellow skinned onion, chopped
• 1 large red pepper, seeded and chopped
• 1 large green pepper, seeded and chopped
• 1 large jalapeno pepper, seeded and chopped
• 4 cloves garlic, crushed and chopped
• 1 bottle pale beer or 1 1/2 cups vegetable stock
• 1 (32- ounce) can crushed tomatoes
• 1 (14-ounce) can black beans
• 1 (14-ounce) can dark red kidney beans
• 1 tablespoon ground cumin
• 2 tablespoons chili powder
• 1 tablespoon cayenne hot pepper sauce, several drops
• 1 teaspoon coarse salt
• 1 (14-ounce) can vegetarian refried beans
• 1/2 cup frozen corn

 

Directions

Over moderate heat, add oil to a deep pot and combine onion, peppers, and garlic. Saute for 5-10 minutes to soften vegetables. Deglaze pan with beer or broth.  Add tomatoes, black beans, red kidney beans, and stir to combine. 

Season chili with cumin, chili powder, hot sauce, and salt. Lower heat to medium-low and bring to a low simmer for about 30 minutes.  Thicken chili by stirring in refried beans. Simmer over low heat about 5 to 10 minutes longer.  Add corn and eat through for another 5 minutes.  Serve up bowls of chili and top with shredded cheese and sour cream.