Sweet and Spicy Vegetarian Chili

By Roosie on August 12, 2004

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Ingredients

    1. 2 teaspoons canola oil
    2. 2 onions, finely chopped
    3. 1 orange bell pepper, chopped
    4. 3 cloves garlic, minced
    5. 1 tablespoon chili powder
    6. 2 teaspoons cumin
    7. 1 teaspoon oregano
    8. 1 bay leaf
    9. 1 (4 1/2 ounce) cans diced green chilies
    10. 1 teaspoon salt (optional)
    11. 3/4 cup vegetable broth
    12. 1 (14 1/2 ounce) cans diced tomatoes
    13. 1 (14 1/2 ounce) cans kidney beans, undrained
    14. 1 (14 1/2 ounce) cans black beans, undrained
    15. 1 cup frozen corn
    16. 1 teaspoon hot sauce
    17. 1 tablespoon Worcestershire sauce
    18. 2 tablespoons barley malt
    19. 1/2 tablespoon unsweetened cocoa
    20. black pepper, to taste
    21. cubed avocado, for garnish
    22. grated monterey jack cheese or cheddar cheese, for garnish
    23. sour cream, for garnish

Directions

  1. Heat the oil in a large saucepan or stockpot over medium-high heat.
  2. Add chopped onions, bell pepper, and garlic.
  3. Sauté until onion is translucent, about 5 minutes.
  4. Add chili powder, cumin, oregano, bay leaf, green chilies, and salt, if desired.
  5. Stir until veggies are evenly coated.
  6. Add vegetable broth, tomatoes and beans (with their liquids), and frozen corn.
  7. Add remaining ingredients (except garnishes) and mix thoroughly.
  8. Simmer uncovered over medium-low heat for at least 30 minutes, or until chili reaches desired consistency.
  9. Serve hot with desired garnishes.
 
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