Sunday, January 22, 2012

Spicy Vegetarian Chili

This is a re-post of one of my favorite recipes. I got it from the Penzey's Spice Catalog, Fall 2011. It's always a hit at our house because it's super easy and super delicious. It's perfect for anybody who's looking for lots of flavor and very little effort. Just make sure the can opener is sharp!

Vegetarian Bean Chili
Serves 4 - 6
1 - 14.5 oz. can Southwestern diced tomatoes with juice
1 can Rotel original tomatoes with juice
1 - 15 oz. can black beans, drained and rinsed
1 - 15 oz. can garbanzo beans, drained and rinsed
1 - 15 oz. can dark red kidney beans, drained and rinsed
1 can whole kernel corn, rinsed and drained (or use frozen corn)
1 - 4 oz. can diced green chilies
1 cup water (may need to add more)
1 1/2 T. ground Ancho pepper (or use chili powder)
1/2 T. ground cumin
1 pinch red pepper flakes (I used more)
Sliced green onions for garnish
Shredded cheddar cheese
Combine tomatoes, beans, corn, chilies, water and spices. You won't have to add any salt because of the seasoned tomatoes. Heat to a boil, then reduce heat to simmer for 30 minutes, until the chili has thickened. Serve garnished with green onions, shredded cheese and maybe a dab of sour cream.
(Recipe from Penzeys Spices, Fall 2011)

Note: Ground Ancho Chili pepper is the most popular chili pepper for Mexican cooking. It's not hot, rather richly flavorful, with a beautiful purple color.

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