Next Thursday, February 25, is National Chili Day. Celebrate with this quick and easy OMG!-this-is-delicious recipe for smoky vegetarian chili.
PREP TIME: 25 MINUTES
COOK TIME: 50-55 MINUTES
MAKES: 8-10 SERVINGS
2 T olive oil
1 yellow onion, minced
3 garlic cloves, peeled and minced
1 red pepper, seeded and diced
1 carrot, diced
1 celery bunch, sliced
2 15-oz cans black beans, drained and rinsed
1 15-oz can small red beans, drained and rinsed
1 14.5-oz can diced tomatoes
3 15-oz cans tomato sauce
1 T honey
2 t adobo sauce
½ t coriander
1 T chili powder
1½ t cumin
1½ t salt
1. In a large saucepan or Dutch oven, combine olive oil, onion, garlic, red pepper, carrot, and celery. Cook over medium heat until the vegetables are tender, about 7 minutes.
2. Add the black beans, red beans, diced tomatoes, tomato sauce, honey, adobo sauce, coriander, chili powder, cumin and salt.
3. Simmer for 45 minutes, stirring occasionally.
In a large saucepan or Dutch oven, add 2 T of olive oil.
Add 1 minced yellow onion, 3 peeled and minced garlic cloves,
1 seeded and diced red pepper, 1 diced carrot, and 1 bunch of sliced celery.
Cook over medium heat until the vegetables are tender, about 7 minutes.
Add two 15-oz drained and rinsed cans of black beans and
one 15-oz drained and rinsed can of small red beans.
Add one 14.5-oz can of diced tomatoes.
Add three 15-oz cans of tomato sauce.
Add 1 T of honey.
Add 2 t of adobo sauce.
Add ½ t of coriander.
Add 1 T of chili powder.
Add 1½ t of cumin.
Add 1½ t of salt.
Stir to combine.
Cover and simmer over low heat for 45 minutes, stirring occasionally.