And Now for Something Completely Different

I hate to cook and everyone that knows me well, knows I can survive for days eating three things, salads, cheese sandwiches, and potato chips. This doesn’t please the rest of my family who like most people want to eat a variety of foods. When you add my hatred of cooking to a family with two vegetarians, one picky eater and one man who loves gourmet food-well, you have a disaster. Lucky for me, my husband enjoys cooking and has expanded his horizons to vegetarian cooking.

One dish, three of the four of us love is vegetarian chili. It’s delicious and very inexpensive to make. Sorry I don’t have any pictures. You’ll have to use your imagination. Picture a big pot on a stove:)

  • 2 tablespoons olive or canola oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 medium green bell pepper, cored, seeded and chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • 3 cloves garlic, finely chopped
  • 1 to 3 finely chopped chipotles in adobo, 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons salt
  • 1 (28-ounce) can diced tomatoes, with their liquid
  • 3 cans red kidney beans
  • 1 can black beans

Heat the oil in a large pot over medium heat. (4 on our stove) Add carrots first, then onions, peppers, and garlic and cook for 10-12 minutes, until vegetables are softened but not browned. Add chipoltes, oregano, cumin, chili powder and salt. Stir to blend. Add the tomatoes and beans with their juices and increase the heat to (7) and bring to a boil. Reduce heat and let it simmer (4) for 45 minutes. Eric always makes corn muffins to go with the chili. Yum-and there’s plenty to save for another day!

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1 Comment (+add yours?)

  1. Anonymous
    Oct 11, 2009 @ 19:23:07

    Getting hungry!
    The fact that you could live on those 3 things alone is terrifying.

    Reply

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