Vegetarian Chili with Black, Kidney and Pinto Beans
|1/4 cup Vera Jane’s Extra-Virgin Olive Oil|
|2 cups onions, diced|
|2 red bell peppers, diced|
|2 Tbsp garlic, minced|
|2 Serrano peppers, seeded and finely mnced|
|2 zucchini, diced|
|1 cup corn kernels|
|2 Tbsp chili powder|
|2 tsp. ground cumin|
|1 tsp salt|
|1/4 tsp Cayenne|
|1 tsp coriander|
|1 tsp cocoa (optional)|
|1 tsp garlic powder|
|14 oz. can tomato puree|
|(1) 15-oz can DLM Black Beans, drained & rinsed|
|(1) 15-oz can DLM Pinto Beans, drained & rinsed|
|(1) 15-oz can DLM Kidney Beans, drained & rinsed|
|3 cups vegetable stock|
|1 cup red bell peppes, roasted, puréed|
|2 tomatoes, roasted whole, puréed|
|1 tsp soy sauce|
|1/2 tsp ground black pepper|
|1/4 cup cilantro, chopped|
In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and Serrano peppers, and cook, stirring, until soft, about 3 minutes.
Add the zucchini, and corn, and cook, stirring until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt, Cayenne, coriander, and cocoa (if desired), and cook, stirring, until fragrant, about 30 seconds. Add the tomato purée and stir well.
Add the drained and rinsed beans and vegetable stock, stir well, and bring to a boil. Add the roasted bell pepper and tomatoes; reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
Remove from the heat and stir in the soy sauce, black pepper, and cilantro. Adjust the seasoning to taste.
Makes 8 servings
Cook Time: 1 hour