Smokin' Spicy Vegetarian Chili

Submitted by flower7

"I found this recipe in a Cooking Light cookbook and changed it up, cut it down and made it into my own. You can use any kinds of beans you prefer, e.g. pinto, kidney, etc. I like to serve with shredded cheddar cheese, sour cream, and hot crusty bread to absorb the heat."

 

• Ready In: 1hr 30mins
• Ingredients: 19
• Serves: 6

ingredients

• 2 cups water
• 2 -3 dried ancho chiles (3/4-1 oz total)
• 1 1⁄2 teaspoons olive oil
• 1⁄2 cup chopped onion
• 1⁄2 cup shredded carrot
• 1⁄2 cup chopped red bell pepper
• 1 teaspoon minced garlic
• 1 jalapeno, seeded & chopped (optional)
• 1 1⁄2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon crushed red pepper flakes
• 14 ounces diced tomatoes, undrained
• 8 ounces vegetable broth or 8 ounces dark beer
• 15 ounces black beans, rinsed, drained
• 15 ounces white beans, rinsed, drained
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar
• salt and black pepper, to taste

directions

1. Remove stems, seeds and veins from inside of ancho chiles.
2. Combine water and chiles in a small saucepan and bring to a boil.
3. Remove pan from heat; cover and let stand 20 minutes or until softened.
4. Drain off water, chop chiles and set aside.
5. Heat oil in a large pot over medium-high heat.
6. Add onion and carrot and saute for 3 minutes.
7. Add bell pepper and saute for 3 more minutes.
8. Add garlic and jalapeno and saute for 1 minute.
9. Stir in cumin, oregano, paprika and crushed red pepper and cook for 1 minute.
10. Stir in chopped chile, tomatoes and broth or beer then bring to a boil.
11. Cover and reduce heat to low and simmer for 15 minutes.
12. Stir in beans and tomato paste, bring back to a boil, reduce heat back to low and simmer for 15 more minutes.
13. Stir in sugar, salt and pepper. Serve with sour cream and shredded cheese.

Reviews

[Studentchef]

This was one of the spicier chilies that I have tried, and I kind of liked it. I used 2 ancho chilies, and the vegetable broth (I'm not so keen on beer, so I avoided using this in the recipe). Overall, I really liked it.

 

[ksduffster]

This was excellent chili! We found it pleasantly spicy, although i can definitely see how someone with less tolerance might want to tone down the chiles. I used 4 ancho chiles and a serrano chile instead of the jalapeno, so it was probably a bit spicer than originally intended. I used a full can of vegetable broth to make it a little jucier. Served it plain with corn muffins. We enjoyed this very much and I am likely to make it again. Thanks flower!