Vegetarian Chipotle Chili
This has been my standard chili recipe for over 15 years, taken from a 1993 issue of Bon Appetit. It takes a little time to cut all the vegetables, but it is absolutely worth it. The flavors are complex and smoky, with a good bit of heat– we like it with a good pan of cornbread to balance it out, and I altered my cornbread recipe to go gluten and lactose free. Esther likes to put rice in her bowl first and ladle this over top.
1 Tbsp. olive oil
1 cup chopped carrot
1 cup chopped red or green bell pepper
1 cup chopped onion
3 large garlic cloves, minced
1 Tbsp. chili powder
2 tsp. ground cumin
28 oz. can diced tomatoes
15 oz. can red kidney beans, rinsed and drained
15 oz. can cannellini or great white northern beans, rinsed and drained
15 oz. can black beans, rinsed and drained
2 Tbsp. canned chopped chipotle chilies in adobo sauce
1 lb. ground beef (opt)
Heat olive oil in heavy large saucepan over medium heat. Add vegetables and saute till golden, about 10 minutes. (If I am adding meat, I brown it first, with the vegetables.) Add chili powder and cumin, and stir 2 minutes. Add tomatoes, beans, and chilies. At this point you can easily put it into a slow cooker and let it go for a few hours. Or bring to boil, then reduce heat and simmer till vegetables are tender and flavors are blended, at least 30 minutes. Add more water if mixture gets too thick. Season with salt and freshly ground pepper.
