Friday, January 27, 2012

Vegetarian Chili Recipe

So it turns out that I have a knack for making vegetarian chili! Maybe it's really a knack for adding some extra seasoning to a recipe I found, but either way, it's delicious. It's perfect for a cold day or whenever you're just in the mood to eat something tasty and warm.

I got this recipe from Homestyle Vegetarian, but adapted it so that it's easier to prepare. I know that it's not the best idea to work away from recipes, but feel free to adjust the seasonings based on your personal taste preference. This chili is a bit on the sweeter side, so if you want it to be spicier, add more cumin or chili powder. Personally, I use 3 tbsp cumin, 1.5 tsp cinnamon, 1.5 tsp chili powder, and half a can of the tiny tomato paste. 

2 tablespoons oil
1 large onion, finely chopped
3 garlic cloves, minced
2 tablespoons cumin
1 tablespoon coriander
1 teaspoon cinnamon
1 teaspoon chili powder
1 can of chopped tomatoes
13 oz vegetable broth
1 can black beans, drained and rinsed
1 can chickpeas, drained 
1 can kidney beans, drained and rinsed
2 tablespoons tomato paste
1 tablespoon sugar

1. Heat oil in a saucepan and cook onion in medium low heat for 5 minutes. Reduce heat and add the garlic and spices and stir for one minute.
2. Add tomatoes, broth, chickpeas, kidney beans, and black beans. Stir. Bring to a boil and then simmer for 20 minutes, stirring occasionally.
3. Add tomato paste, sugar, pepper, and salt to taste. Simmer 5 more minutes.


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