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Veggie and Bean Chili

September 17, 2009

Every year I seem to want to reinvent my veggie chili recipe, and I don’t really know why.  I think it’s mostly because I like the

bean and vegetable chili

bean and vegetable chili

recipes at Twain’s and the Vortex so much, and realize that the only way I’m going to get close to what they make is to start from scratch with dry beans, and my other recipes all use canned beans.  This week I was able to finally make it with dry beans, mostly from the motivation of having already invited a friend over to sample my new creation.  I was really happy with the results…cooking the beans from scratch was just the trick, and while I went a little weak on the chili powder, it was still good.  The recipe below has more added to it.

It may seem a bit early to start up with the chili since Atlanta should still has a few more weeks of hot summer to offer.  This rainy weather is hastening the Fall recipes.  The recipe serves A LOT.  Probably 10.

Ingredients:

2 c dry pinto beans

1 c dry black beans

1 c dry red kidney beans

1 c red chili beans (or more of another bean)

2 T olive oil, divided

1 large onion, chopped

3 cloves garlic, minced and divided

3-4 T chili powder

1 T ground cumin

1 t ground coriander

1 t dried oregano

1 t ground chipotle pepper

1/2 t cayenne

2 carrots, peeled and cut into small dice

2 stalks celery, cut into small dice

1 red bell pepper, seeded and cut into small dice

1 medium tomato, cut into small dice

1 28 oz can whole tomatoes

2 c vegetable broth

3 T chopped fresh cilantro

salt and pepper to taste

hot pepper sauce, cheese and sour cream for topping

Directions:

Pick over beans for small stones and rinse.  Place beans in a large pot and cover with water by 1 inch.  Either quick soak (bring to a boil for 1 minute, then let sit off heat for 1 hour) or soak overnight.  Drain beans and remove to another bowl.

In the same pot, heat 1 T olive oil over medium heat and saute onion and 1 clove garlic until tender and beginning to brown, about 5 minutes.  Add chili powder, cumin, coriander, oregano, chipotle and cayenne and saute for 1 minute to release aroma.  Add beans to pot and enough water to cover by 2 inches.  Scrape the bits from the bottom of the pan.  Cover and bring to a boil, then reduce heat and simmer for 45 minutes to 1 hour, until beans are partially cooked.  Add water if necessary.

When beans are partially cooked, heat remaining tablespoon of olive oil in a seperate saute pan and add remaining 2 cloves garlic, carrots, celery and red pepper.  Saute for about 4 mintues, until carrot begins to soften.  Add tomato and saute a minute more.  Pour some of the vegetable broth into the pan to deglaze it.  Add the vegetable mixture, all of the broth and can of tomatoes to the beans.  Break up the whole tomatos with the back of a spoon.  Cover and continue to simmer until beans are fully cooked, about 30-45 mintues more, depending upon the age of the beans.  Add more water as necessary.  When the chili is fully cooked, stir in chopped cilantro and serve with hot pepper sauce, cheese and sour cream.

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2 Comments leave one →
  1. Haley permalink
    September 17, 2009 9:39 am

    This chili was delicious! Now if only I could convince my meat lovin’ bean hatin’ husband to give it a try…

  2. Amanda permalink
    September 20, 2009 11:01 pm

    Ok, I made this for dinner tonight, and it was delicious, but it was not the chili I was expecting/hoping for. I thought this was the recipe for that veggie chili you made a few years back that I’ve been begging for ever since – it had loads of veggies and you served it to Haley and me and someone else (Layne? Justine?) at your house. What’s a girl got to do to get that recipe??

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