Prep 15 mins
Cook 45 mins
I modified this recipe quite a bit from its original version seen in "The Joy of Cooking-Vegetarian" to make it more suitable for my diet. I can't have soy/dairy/gluten, and I don't really eat meat either. This chili has passed muster with a bunch of Texas chili-lovers as well. When served over rice, this chili can last for days!
- 1 (28 ounce) can diced tomatoes
- 1 (16 ounce) can pinto beans
- 1 (16 ounce) can black beans
- 1 (16 ounce) can kidney beans
- 1 cup tomato juice (add more if necessary)
- 2 carrots, chopped
- 1⁄2 medium onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon cumin powder (add more if necessary)
- 1⁄2 teaspoon chili powder (add more if necessary)
- 1 tablespoon olive oil
- red pepper flakes
- salt and pepper (also to taste)
- Heat the olive oil in a large saucepan on medium heat or so.
- Add the onion, garlic, and carrots and stir until it's golden brown (about 10 minutes or so).
- Add cumin and chili powder and stir for a few minutes.
- Wash the canned beans and add them along with the canned tomatoes (with the juice) and the tomato juice. Usually I'll taste the chili and see if it needs more cumin or chili powder.
- Add the salt, pepper, and red pepper flakes to taste.
- Bring the chili to a boil, then reduce the heat to medium-low to let it simmer. If needed, add more tomato juice.
- Simmer for 45 minutes, then serve over rice.