Fire Roasted Vegetarian Chili
Fire Roasted Vegetarian Chili
Dice the below vegetables however you like them, minced, diced, large pieces, whatever! Use more or less, dependent on personal taste.
* 3 Large peppers (green, red, yellow)
* 1 large onion
* 3 large carrots
* 3 garlic cloves
Heat about a cup of extra virgin olive oil in a large pot…sautee chopped garlic, onion, red, green and yellow peppers, diced carrots and celery.
Start your water for your rice or whole wheat pasta at this point if you want to serve with it.
Add a few whole chili peppers, sliced jalapeño peppers, and some fire roasted green chilies (from the can) – also optional; sliced black olives.
I try to use as much organic as I can find, but I have yet to find the green chilies in the organic version…so, I keep them in for the taste.
After vegetables are just soft, stir in the following:
* 1 large can of organic fire roasted diced tomatoes
* 1 large can of organic whole peeled tomatoes, broken up
* 1 teaspoon Chili Powder
* 1 teaspoon Ground Cumin
* 1 teaspoon sea salt (to taste)
* ½ teaspoon black pepper
* Hot pepper (2 shakes of hot pepper flakes or cayenne if you don’t use the chili peppers or jalapeno peppers above)
Simmer on low heat for about 20 minutes, then add the following and simmer for 15 minutes:
* 1 can black beans (with juices)
* 1 can white navy beans (with juices)
* 1 can pink beans (with juices)
* 1 can red beans (with juices)
Of course dry beans are preferable, but if not possible due to time restraints, use the canned. Can double the beans if you love beans!
OPTIONAL: add a small bag of frozen or canned organic sweet corn and let simmer another fifteen minutes or so. Serve over organic rice if you like…with organic sour cream and shredded cheddar as toppings.
Dice the below vegetables however you like them, minced, diced, large pieces, whatever! Use more or less, dependent on personal taste.
* 3 Large peppers (green, red, yellow)
* 1 large onion
* 3 large carrots
* 3 garlic cloves
Heat about a cup of extra virgin olive oil in a large pot…sautee chopped garlic, onion, red, green and yellow peppers, diced carrots and celery.
Start your water for your rice or whole wheat pasta at this point if you want to serve with it.
Add a few whole chili peppers, sliced jalapeño peppers, and some fire roasted green chilies (from the can) – also optional; sliced black olives.
I try to use as much organic as I can find, but I have yet to find the green chilies in the organic version…so, I keep them in for the taste.
After vegetables are just soft, stir in the following:
* 1 large can of organic fire roasted diced tomatoes
* 1 large can of organic whole peeled tomatoes, broken up
* 1 teaspoon Chili Powder
* 1 teaspoon Ground Cumin
* 1 teaspoon sea salt (to taste)
* ½ teaspoon black pepper
* Hot pepper (2 shakes of hot pepper flakes or cayenne if you don’t use the chili peppers or jalapeno peppers above)
Simmer on low heat for about 20 minutes, then add the following and simmer for 15 minutes:
* 1 can black beans (with juices)
* 1 can white navy beans (with juices)
* 1 can pink beans (with juices)
* 1 can red beans (with juices)
Of course dry beans are preferable, but if not possible due to time restraints, use the canned. Can double the beans if you love beans!
OPTIONAL: add a small bag of frozen or canned organic sweet corn and let simmer another fifteen minutes or so. Serve over organic rice if you like…with organic sour cream and shredded cheddar as toppings.
Replies to This Discussion
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Permalink Reply by Kathi Kirschner on -
Mich;
My daughter said UGH to the beans, she hates beans!! I told her to eat around them, haha. hard to do. My son ate it, but not with gusto because he hates vegetables!! My husband ate 2 HUGE BOWLS and loved, loved it. I gave a big bowl to my neighbors and her husband raved about it all night long.
It actually won awards at fairs and stuff..........so my co-worker tells me! I modified it a bit to suit our tastes. In fact, I couldn't find any of the chili or jalapeno peppers and left them out and it was awesome anyway. Have fun with it!!
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Permalink Reply by Renee on -
Sounds so expensive for so many ingredients needed. Talk about how much this all is gonna cost me? :( How much servings do you make with this recipe?
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Permalink Reply by Kathi Kirschner on
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Renee:
It's not that bad - it makes a pretty big pot that you can freeze a lot of it. It was enough for 4 people to have a decent amount (my husband and I had 2 servings!) and then my neighbors had enough for 2 dinners. I had left overs the next day. I would say it could feed 8-10 people?
You don't have to do all organic veggies, go with the ones that have the least toxins grown conventional if you want. I didn't put the extra peppers in (like the chili and jalapenos), I only used the red peppers and hot pepper flakes for spice. If you normally have celery and onions and beans in your pantry, you really only have to buy the red peppers and tomatoes. Around me they are $1.99 per can, peppers are about $2 each.
So maybe about $10? depending on what you have in the house A lot cheaper than if you made it with ground beef (if you buy organic beef that is $6-8 per lb around me).
Be creative and use what you have!! It's easy to change it up.
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Permalink Reply by Renee on
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You didn't mention celery in the list but mentioned it in the directions along with diced carrots. Do I or do I not put diced celery in this? I can omit it then. I'd just use cayenne pepper instead of chili or jalpeno peppers to save money. I need to buy ground cumin since never used it. Yeah I always eat organic baby carrots so I may as well use that instead of large carrots. Ah you asking for large can of diced tomatoes, how much ounces is a large can of that?
I'm gonna try this recipe, going grocery shopping tomorrow. :)
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Permalink Reply by Renee on
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I couldn't find pink beans! So I bought light red kidney beans instead. I hope it's the same thing?
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Permalink Reply by Kathi Kirschner on
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Renee:
I think so. You can really mix and match, you don' have to be exact in this recipe. That's the beauty of it! If it's not spicy enough, add spice. If you like more beans, add more beans. It really is ok to play around with it to taste.
As for celery, yes add celery. Also carrots. If you want! I will modify the recipe, didn't realize that. I also made it without the cumin, it was still good! If you use Ceyenne pepper, make sure you add it a LITTLE BIT at a time so you don't get it too spicy. Try adding by 1/4 teaspoons and tasting.
The tomatoes are 28 oz.
let me know how it comes out.
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Permalink Reply by Kathi Kirschner on
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ADDITION TO ABOVE Recipe:
Tomatoes are 28 oz. cans
2 stalks of celery, sliced (forgot to mention how much)
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Permalink Reply by Renee on
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I made this chili tonight! It turned out pretty good although I didn't add celery as I wasn't sure how much to buy. I diced everything. My husband thinks it needs more beans, but he complained "Where's my meat?" Haha Told him too bad, get used to it or move out. I don't think it was really that spicy enough, but I will try better next time! :) I froze three bags of about 2-3 servings each to eat on other days with rice. I also gave about two servings to my friend that visited tonight. :) She tried some and said it was good, I can't believe my husband is a big wimp. Haha Thanks for this recipe! ALthough those colored peppers are really expensive right now, I bought red and yellow peppers for nearly 4 dollars! yikes! I wanted to cry! I can't wait until summer gets here. My sister's going to give me her upright freezer after she moved out in June. By then I will have a lot of room to freeze more chili when the ingredients are cheap at the time! :)
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Permalink Reply by Kathi Kirschner on
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Renee:
Good, I'm glad you liked it. As I said, you can play with it. I only used the 4 cans of beans, but the real recipe calls for 8! My family is not as big on beans. My husband said the same thing :) but really liked it.
For more spice, use the shaker kind of hot pepper flakes. I used 3 shakes. Or put in more ceyenne :)
For the peppers - you can use all red if they are less money. If you have to go conventional on peppers, I think they are listed lower on the toxicity scale? I forget, will have to check the web site again.
Celery is optional, but I used 2 stalks, sliced. Can use more or less.
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