It’s comfort food weather. My daughter and I have had this recipe a couple times when we were feeling like a “no meat” kind of night. I found this recipe on the website http://www.cookieandkate.com. Its delicious and you can add shredded cheese and sour cream or eat it with crackers, whatever you prefer.
- Olive oil
- 1 red onion
- 1 red bell pepper, chopped
- 2 carrots
- 2 ribs celery
- 1/2 tsp salt
- 4 garlic cloves, minced
- 2 TBS chili powder
- 2 tsp ground cumin
- 1 1/2 tsp smoke paprika
- 1 tsp dried oregano
- 1 can diced tomatoes, with their juices (20 ozs)
- 2 cans black beans (15 ozs each) rinsed and drained
- 1 can pinto beans (15 oz) rinsed and drained
- 2 cups vegetable broth
- 1 bay leaf
- 2 tsp sherry vinegar or red wine vinegar or lime juice (your choice)
- chopped cilantro
In a large pot heat the olive oil, add onion, bell pepper, carrot, celery and 1/4 tsp salt. Cook until vegetables are tender (7-10 minutes).
Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant (1 minute).
Add tomatoes, black beans, pinto beans, vegetable broth and bay leaf. Reduce heat and simmer for 30 minutes. Remove from heat.
For delicious texture transfer 1 1/2 cups of chili (get some liquid) to a blender or food processor and blend until smooth, transfer blended chili back into pot.
Add cilantro and vinegar to taste, add remaining 1/4 tsp salt. Serve with garnish of your choice.