When
I let coworkers sample my super-spicy chili, the looks of utter
confusion and disbelief set in almost immediately. "This isn't chili!",
they cry. "Where's the beef?" "How could it taste so good without the
'chili' part!?"
Those
shocked looks get even better when I tell them the secret to this chili
is 20 mins of cooking time and a health factor beyond any beef chili
they've ever had. Not having to simmer a pot for 4 hours is enough for
them, but eating the tastiest, spiciest chili they've ever enjoyed
definitely
seals the deal!
If
you're a chili junkie and don't think you can cut the meat, then I dare
you to take this Veggie challenge. If you're not satisfied, you'll be
the first person I've met that isn't :)
Insanely Easy Veggie Chili
1 tbsp veggie oil
1 cup chopped onions
3/4 cup chopped carrots
3 cloves garlic, minced
1 cup chopped green bell pepper
1 cup chopped red bell pepper
3/4 chopped celery
1 tbsp chili powder
1 1/2 cups chopped mushrooms
1 (28oz) can whole peeled tomatoes with liquid, chopped
1 (19oz) can kidney/mixed beans with liquid
1 (11oz) can whole kernel corn, with liquid
1 tbsp ground cumin
1 1/ tsps dried oregano (or thyme)
1 1/2 tsps dried basil
** Although canned isn't a preference, the liquid is necessary. If you have an alternative, please let me know :) **
1.
Heat the oil in a large pot over medium heat. Saute onions, carrot, and
garlic until tender. Stir in green and red peppers, celery, and chili
powder. Cook until the veggies are tender - about 6 mins.
2.
Stir in mushrooms and cook 4 mins. Stir in tomatoes (I chop them first
on a cutting board), kidney/mixed beans, and corn. Season with cumin,
oregano, and basil. Bring to a boil and reduce the heat to medium. Cover
and simmer for 20 mins.
3. Serve with crackers or naan . . yum!!
