Sunday, December 19, 2010

Easy Vegetarian Bean Chili

I love chili, especially in the winter. It is one of those dishes you can throw together and it almost always turns out delicious. Tonight, I adapted a new chili recipe that I found in Cook's Illustrated. The chili turned out to have a bright, fresh flavor. G said it was almost like salsa chili. He loved it, of course (for him, almost any tomato-based food is going to be a favorite). I thought it was a little sweet, so you may want to consider reducing the sugar. Here is the adapted recipe.

Easy Vegetarian Bean Chili

2 (28-ounce) cans diced tomatoes
3 (15-ounce) cans beans, rinsed
2 - 3 teaspoons chipotle sauce
4 teaspoons sugar
Salt and ground black pepper
2 tablespoons olive oil
2 onions, minced
3 tablespoons chili powder, or to taste (G thought it was a little too spicy.)
2 teaspoons ground cumin
6 garlic cloves, minced or pressed through a garlic press
2 cups frozen corn
4 tablespoons minced fresh cilantro

  1. Pulse tomatoes and their juice in food processor about 5 times or until desired texture.
  2. Heat oil in large Dutch oven over medium heat until shimmering. Add onion, saute until almost softened, about 4 minutes.
  3. Add chili powder, cumin, and ¼ teaspoon salt or 1/2 teaspoon coarse salt and saute about a minute more.
  4. Stir in garlic and cook until fragrant, about 30 seconds.
  5. Add tomatoes, beans, chipotle sauce, sugar, and 1 teaspoon salt to the onion mixture. Bring to a boil. Reduce heat to medium. Simmer about 15 minutes.
  6. Stir in corn and cilantro and return to brief simmer. Season with salt and pepper to taste. Serve.

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