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15-Oz. Veggie Chili

March 9, 2008

I’ve been making this chili forever, since it’s on J.’s list of meals he’ll tolerate (such a sad, small list it is). It makes enough for 8, so it’s perfect to serve for a crowd or to freeze.

I try to buy low-sodium versions of the canned ingredients so that I can adjust the salt myself. I also prefer to use fire-roasted diced tomatoes, and a mix of white and yellow corn. You can obviously play fast and loose with the mix of beans — add more of what you like, omit what you don’t.

Serve this stick-to-your-ribs chili with shredded cheddar cheese, sour cream, and corn muffins.

15-Oz. Veggie Chili

olive oil
2 medium onions, chopped
2 red peppers, chopped
4 cloves garlic, minced
2 jalapeños, seeded and minced
2 15-oz. cans black beans, drained
1 15-oz. can kidney beans, drained
1 15-oz. can navy beans or white beans, drained
1 15-oz. can diced tomatoes, drained
1 15-oz. can corn
1-2 c. vegetable stock
1 tsp. cumin
1/4 tsp. cayenne pepper (or more)
salt and pepper to taste

Sauté onions, minced garlic, jalapeño, and red pepper in a little olive oil until onions are soft and slightly browned. (I like to get the onions cooking first, and then chop and add the rest of the fresh vegetables.)

Stir in all cans of beans, tomatoes, and corn. Add enough stock so that the ingredients are wet, but not floating in liquid (start with 1 cup, then add more if needed later). Season with cumin, cayenne, salt and pepper. Bring to a boil and cook for about 5 minutes, uncovered.

Using an immersion blender, puree chili for a few seconds at a time, stirring in between each blend. Stop when you’ve reached the ratio you like in terms of smooth base/chunky veggies and beans — we like ours pureed about three-quarters of the way to totally smooth. Adjust your seasonings and serve.

Tastes best if it sits in the fridge overnight before being reheated and served.

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Filed under: Veggie Mains

Tags: cheddar, cooking, cumin, Veggie Chili