Spicy Vegetarian Chili
Wash the beans well and soak overnight in cool water, covering the beans by 2-3 inches. The next day, drain and rinse the beans well.
In a large stockpot, cover the beans with cold water by 2 inches. Bring to a boil, then cover and reduce heat to medium low and simmer uncovered until beans are tender, about 1 to 1½ hours, careful not to overcook. Stir occasionally while cooking. Once cooked, drain and rinse well and return to the original pot.
Once beans are done, heat extra virgin olive oil in a large 4-quart heavy saucepan over medium heat. Add onions with ¼ teaspoon of salt and sauté. Once onions start to turn translucent, about 3 minutes, add the bell pepper, jalapeño, and garlic. Sauté until slightly soft, about 3 more minutes.
Then add chili powder, cumin and diced tomatoes and stir. Then add beans and broth and bring to a simmer. Cover, reduce heat to medium low and simmer until chili is thick, about 1 hour.
Serve hot garnished with sour cream and cilantro.
Prep Time: 30 minutes
Cook Time: 2 hours
Serves: 8, 1-cup servings
- 1 tablespoon extra virgin olive oil
- 1½ cups white onion, small diced
- 2 green bell pepper, small diced
- 1 jalapeño, small diced
- 2 tablespoons chili powder
- 3 14-ounce cans crushed tomatoes
- 1 cup vegetable broth (store-bought/homemade) for garnish:
- 4 Tablespoons sour cream
- ¼ cup cilantro, minced
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