Veggie Chili

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!

Servings: 6-8

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

Ingredients:

• 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
• For garnish:  Chopped green onions

These spices even look warm!

1. Wash the onions and garlic and chop them. 
2. Remove the seeds and white ribs from the bell pepper. Dice it.
3. Roll the culantro leave up.  Cut it into very fine strips.  (This is called chiffonade.)
4. Wash the mushrooms and drain.
5. Sit the veggies and herbs to the side.
6. Heat the olive oil in the Dutch oven on medium.
7. Add the onions, garlic, peppers, mushrooms, and culantro to the Dutch oven.
8. Stir and allow the onions, etc to sweat for 4-5 minutes.  The onions should be bubbling, but not browning.  Stir occasionally.  Push the veggies to the side.
9. Turn up the heat to medium high.  Add the spices and flour to the empty spot in the pan.
10. Allow the flour to brown, but not burn.  Stir often.
11. Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour.  Allow the stock to come to a boil.
12. Stir in the tomatoes, sauce, corn, and beans. 
13. Allow the chili to come to a boil and then turn down to low.
14. Simmer the chili, uncovered, for 20 minutes, stirring occasionally.

Serve over rice.   Garnish with chopped green onions.