Sunday, January 17, 2010

Vegetarian Chili

VEGETABLES, chopped:
a couple zucchini
1 eggplant
2-3 portobello mushrooms
1 big red onion
1 green bell pepper
1 yellow bell pepper
3-4 cloves garlic
lots of cilantro, maybe half a bunch

2-3 Tablespoons chili powder
1-2 Tablespoons ground cumin
cayenne pepper, optional
salt to taste (at the end)

2-3 14.5-oz cans tomatoes (I use diced typically)
2-3 cans of beans (garbanzo, black, kidney, or pinto are good)
a can or two of El Pato, either the green can or the yellow one
can or two of vegetable broth, or you can just use water

olive oil

Saute onions in olive oil over medium heat until about halfway cooked. Add eggplant, cook until it starts to break down...followed by zucchini, followed by peppers, then mushrooms. Add garlic and about half the spices. Add canned tomatoes, cook down for 10-15 minutes; add a can of el pato and beans (including bean liquid). Keep in mind that the smaller the beans are the less time they will need to if you use black beans add them last. Add remaining spices. Add water or vegetable broth if the mixture needs it as it cooks. You'll want to cook this covered for 2-3 hours on a relatively low heat. Stir every 10-15 minutes; add water if necessary. About 15 minutes before serving, add the chopped cilantro and adjust the seasonings...add more garlic, cumin, salt, whatever.

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