Now that winter is on the way, I didn't want to leave my vegetarian friends out in the cold. So I have created a recipe to keep you warm!
Hardware: A cutting board and knives, measuring spoons and cups, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener
Time: Prep: 10 minutes Cooking: 30 minutes
- 3 tablespoons olive oil
- 1 large onion diced (1 cup)
- 1 red bell pepper
- 3 cloves garlic peeled, diced
- 2 hot peppers, diced (Choose your favorite pepper. I use jalapeños peppers in chili. The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat. So, remove these if you prefer less heat. However, jalapenos are very mild. Always seed and chop peppers using gloves.)
- 1 leaf of culantro
- 8 oz pre-sliced baby portabello mushrooms
- 1 teaspoon each, salt & pepper
- 2 teaspoons of flour (I use masa flour)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- ⅛ to ½ teaspoon cayenne pepper (depending on your taste)
- 2 cups vegetable stock (or water)
- 1-15 oz can of whole kernel corn-drained
- 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
- 1-14.5 oz can diced tomatoes – do not drain
- 1-15 oz can tomato sauce
- 1-15 oz canned dark red kidney beans-drained
|These spices even look warm!|
- Allow the chili to come to a boil and then turn down to low.
- Simmer the chili, uncovered, for 20 minutes, stirring occasionally.
Serve over rice. Garnish with chopped green onions.