Vegetarian Chili Recipes

Ingredients :

1 cup plus 2 tbsp vegetable stock

3/4 cup diced carrots

1 cup diced onions

1 cup diced green bell pepper

1 cup diced red bell pepper

1 cup diced celery

1 tbsp minced garlic

1 tsp dried oregano

1 tsp dried thyme

1/2 tsp ground coriander

1 tsp ground cumin

1.5 tsp ground coriander

1 tsp ground cumin

1.5 tsp chili powder

4 ounces minced canned jalapeno peppers, to taste

2 cups chopped tomatoes

3 cups cooked pinto beans

1 cup fresh corn kernels

1.5 tbsp red miso paste

1 tbsp lemon juice

1 tsp red wine vinegar

1 tsp salt

freshly ground black pepper

1/2 cup chopped fresh cilantro

additional chopped cilantro

In a large nonstick pan in 2 tbsp vegetable stock, "sweat" the carrots, onions, green and red bell peppers, and celery of 4-5 minutes. Add the garlic, oregano, thyme, coriander, cumin, chili powder, jalapenos, tomatoes, pinto beans and remaining vegetable stock. Bring to a boil, reduce the heat, and simmer for 20 minutes. Add a little extra vegetable or bean liquid if a "saucier" chili is desired. Add the corn kernels and simmer for 7 minutes. In a small bowl, combine the red miso, lemon juice, vinegar until dissolved. Stir into the chili with 1/2 cup of cilantro. Season to taste with the salt and pepper. Serve hot, with the additional chopped cilantro.

Serves 4-7

This is very spicy and flavorful. Try it with fresh corn tortillas and rice with a generous helping of the Mango or Papaya and Beet salad to cool your palate. Or serve it with a green salad for a complete dinner. You can prepare and refrigerate this 2-3 days ahead of time. You can also freeze it for up to 3 months, although the corn may darken somewhat.

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