Chili is one dish that tastes just as wonderful a day or two after it is made as it does when fresh off the stove, making it ideal for weekday lunches or dinners. Try serving this with polenta, bread, salad or on its own for a hearty meal.
Serves 6 to 8
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
- 1 T. olive oil
- 1 onion, finely chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 2 celery stalks, chopped
- 2 jalapeño peppers, seeded and finely chopped
- 6 cups water or vegetable stock
- 3 T. tomato paste
- 1 28-oz can stewed tomatoes with their juice
- 1 15-oz can kidney beans, drained and rinsed
- 1 15-oz can black beans, drained and rinsed
- 1 15-oz can garbanzo beans, drained and rinsed
- 1 T. chili powder
- 1 t. cayenne pepper
- 2 t. ground cumin
- 1 T. fresh lime juice
- ¼ t. salt, plus more to taste
- Sweet & Spicy Red Peppers, for garnish (optional)
1. In a medium to large stockpot over medium heat, heat the olive oil. Add the onion, green pepper, red pepper, celery and jalapeños and sauté until the onions are fragrant and translucent, about 6 minutes.
2. Add the water or stock and bring to a boil. Turn down the heat to low and add the remaining ingredients, stirring until combined. Simmer for about 45-50 minutes. Salt to taste and serve hot, garnishing with Sweet & Spicy Red Peppers (see below), if desired.
For Sweet & Spicy Red Peppers
1. Chop 1 red bell pepper into strips. In a small saucepan over low heat, combine the red pepper strips with 2 T. sugar, 1 T. vinegar, 1 t. cayenne pepper and a pinch of salt. Cook, stirring occassionally, until sugar has caramelized slightly and red peppers are tender, about 7 minutes. Salt to taste. Use to garnish Vegan Three-Bean Chili.