Quick Chili*

 

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Who doesn't like chili?   It's quick.  It's hearty.  It's versatile.  It's a staple.  

After trying and modifying many chili recipes, I tasted this simple recipe made by my brother Jim (without the Optional ingredients).  Jim is a serious self-taught amateur cook, and it was one of the best vegan chili recipes I’d tried.  Some of the Optional Ingredients make it even better IMO, but it's still Great without them. .

NOTES:  

  • This makes a large quantity, you'll have plenty for the freezer!
  • Cilantro or parsley is optional.   (Some people love cilantro; others hate it). 
  • An alternative to canned beans is to cook beans in advance and keep them in the freezer (always) in 1.5 cup quantities (= 1 can), which fits nicely in a 2-cup Pyrex container. 
  • This is fabulous without salt, oil, or sugar, but suit yourself. 
  • Brown rice is a natural accompaniment. 
  • I always mix in a heaping pile of chopped dark greens (kale or collards etc.) to the portion being heated for immediate consumption, and cook them for 30 - 60 seconds before serving.   The appearance is not quite as good if you add a large amount of greens so I don't do this for invited guests. But it's a delicious way to get these super-foods into your diet.  ONLY add greens to the portion you're about to consume, and DO NOT store or freeze with the greens - they don't keep.     


INGREDIENTS:

2 large onions (or 3 medium) very coarsely chopped into large pieces. 
2 green peppers chopped (or 3)
2 large cans (28-oz each) of diced tomatoes, (OR 3.5 - 4 lbs of fresh tomatoes cut-up  -  or mix and match). 
1 6-oz can of tomato paste
3 cans (15 oz each) kidney beans, drained & rinsed   (1.5 cups of cooked beans = one 15 oz can)
2 cans (15 oz each) black beans, drained & rinsed
3 TBSP chili powder   (4 TBSP also works).
1 Bay leaf
1 Teasp ground cumin  
1 lb of frozen corn kernels.
1/4 - 3/8 teaspoon ground pepper
OPTIONAL:  3 teaspoons garlic powder
OPTIONAL: 1 large  bunch OR at least 1 cup packed chopped fresh cilantro (OR parsley, not quite as amazing)  
OPTIONAL:  Sherry (amazing in chili): 2 fluid ounces = 4 TBSP is good, or a tad more.  (Sherry keeps well un-refrigerated). 
OPTIONAL:  Garnish with chopped walnuts 
OPTIONAL:  about a teaspoon of oil while cooking the onions and peppers to keep them from sticking, if needed. 
(Some people may feel that 1-2 TBSPs of olive oil make it taste better, but it's fabulous anyway and not worth the calories and other oily health issues).  


DIRECTIONS:

In a large pot add onions and bell peppers (and 1 teasp oil if using) and cook until starts to soften but retains some crunch.  (Can use any liquid instead of oil but you might have to stir more frequently).    
Add spices, beans, tomatoes (including the liquid).  (but not the corn or cilantro/parsley or sherry, if using). 
(If they're canned whole tomatoes, cut them up a little with a scissors).
Simmer for 20 minutes without over-cooking the veggies.
Add frozen corn kernels and cook for about 10 minutes more or until the corn is cooked.  
IF USING (OPTIONAL), near the very end of cooking stir in cilantro (or parsley) and sherry.    
Remove the bay leaf.
Freezes well. 

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responded with submitted 2017-04-08 09:06:04 -0400
published this page in Quick Recipes 2013-02-07 10:51:15 -0500