LOCATION: Recipes >> Vegetarian >> Vegetarian Chili
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Vegetarian Chili
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2 cups water, or veg stock
3/4 cup diced carrots
1 cup diced onions
1 cup diced poblano peppers
1 cup diced red or yellow bell peppers (oh, go for the color, put in some
of each)
1 cup diced celery
lots and lots of chopped garlic
1 teaspoon dried thyme
1 teaspoon dried coriander
2 teaspoons dried cumin
1 bay leaf
4 chopped green serranos
2 cups chopped tomatoes
3 cups cooked pintos
1 small can corn
1 teaspoon balsamic vinegar
salt to taste
an entire bunch of chopped fresh cilantro
In a big pot, saute the carrots, onions, peppers, garlic and celery in a
water, stock or wine until soft. Add the spices, chiles, tomatoes, beans
and stock and simmer for a while. Add more liquid if it gets too dry. Add
the corn and simmer until heated through. Right before serving, stir in the
vinegar and cilantro. Serve with rice or with corn tortillas or with a salad
or bread (or all of them!).
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