vegetarian chili

November 28, 2011 § 28 Comments

chili is one of my favorite one pot meals. i enjoy making it because there are always leftovers for days and it’s super easy to make! you can of course add ground beef, chicken or turkey if you’re cooking for the average male, or you can just as well add porcini mushrooms instead and nobody will be able to tell the difference! well sort of, mushrooms are a great substitute for meat as they add heartiness. i especially love eating piping hot bowls of this in front of the fireplace on cold nights ~ give it
a go!

ingredients {serves a lot}
• 1 small onion chopped and diced
• 1 garlic clove sliced and minced
• 2 carrots chopped
• 1 handful of dried porcini mushrooms
• chili powder to taste {3 or 4 T maybe?, i like it spicy}
• tomato paste {a couple tube squeezes}
• 1 can of diced tomatoes {32 ounces}
• 1.5 quarts of chicken stock or water
• 2 to 3 cans of different kinds of beans {red kidney, black, garbanzo, pinto}
• 1 box elbow macaroni
• oyster crackers for garnish
• shredded cheddar or jack cheese for garnish
• finely chopped white onion for garnish
• kosher salt and cracked black pepper
• extra virgin olive oil or vegetable oil

to do:
add the oil to a large stock pot over medium heat. sweat the onions, garlic and carrots with salt and pepper for a few minutes. next, add the porcini mushrooms, chicken stock or water, chili powder, diced tomatoes, tomato paste and most of the beans reserving about 1/2 cup to add in towards the end {this will add another layer of texture}. bring to a boil, stir, cover and simmer for at least 45 minutes until tender. remember to season as you go. serve hot chili sauce over cooked elbow macaroni or hot rice and garnish with shredded cheese, chopped onion and oyster crackers. enjoy!
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