Colder weather means cozying up with comfort food. Some comfort foods can be comfortingly good for you, too. A spicy, veggie chili will warm up your evening without wreaking havoc on your waistline. And the best thing about chili is that it begs for experimentation. Make this recipe as-is, or toss in additional veggies like carrots, zucchini or mushrooms.
Here are the basics:
1 cup Vidalia onions, chopped
3 cloves garlic, minced
2 tablespoons soy sauce
2 teaspoons olive oil
½ cup water
2 bell peppers, 1 green, 1 red, chopped
2 jalapeño peppers, diced (leave seeds in for a little extra kick)
½ teaspoon ground coriander
2 tablespoons chili powder
¼ teaspoon cayenne pepper (more or less to taste)
1 teaspoon dried oregano
One 28 oz can whole peeled tomatoes
4 cups cooked beans, red kidney and black
Cook the onions and garlic in oil and soy sauce in a medium or large pot. Once onions begin to soften, incorporate bell pepper, jalapeño and water. Cook until peppers soften. Stir in spices and herbs.
Pour off juice, chop tomatoes and add to pot. Add beans.
Simmer for 30 minutes, taste the chili and adjust your spices. Simmer for another 30 minutes.
Serve topped with a little shredded cheddar cheese and tortilla chips for dipping.
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