Quick Veggie Chili - Four Spoons
This is such a yummy, comforting and stick-to-your-ribs dish - you'll never miss the meat.
I'm one of those "a little bit of this, a lot of that" kind of cooks so my recipes may be frustrating for some. I promise this recipe is delicious and almost impossible to mess up.
Quick Veggie Chili
1 medium onion diced
1 bell pepper diced
1 carrot diced
2 small (1 large) yellow squash diced
5 cloves of garlic minced
1 bag of frozen corn
2 cans of black beans (drained)
1 can of crushed tomatoes
2 to 4 chipotles minced + a tablespoon or so of the adobo sauce from the can (place the leftover chipotles in an airtight container in the fridge and they'll stay good for months)
olive oil
chili powder - 2-ish tablespoons, maybe more
cumin - 1 tablespoon-ish, maybe more
coriander -1 teaspoon-ish
epazote - 1 teaspoon-ish
paprika- 1 teaspoon-ish
water 1/2 cup or more (only if needed)
salt to taste
Garnishes:
Sour cream
cilantro
shredded cheese
sliced avocado
tortilla chips
Method:
You've probably noticed that I'm not very specific with regards to measurements . I always eyeball everything and taste and adjust to get it just right. I recommend you do the same. :-)
Add a fair amount of olive oil (a tablespoon or two) to your chili pot and turn on medium heat. Start your sofrito by adding the diced onion, bell pepper, carrot and garlic to the oil. Let this soften and then start adding your spices. You want the vegetables to turn a lovely shade of "chili" and for the the spices to fully release their aromas. Next add the squash, corn, beans, tomatoes, chipotles and the adobo. Note on the chipotles - I used four small (2 inch) chiles and it had a nice burn but was not too too hot. I recommend starting with just two and adjusting to your tastes. If the chili is already too thick to stir, go ahead and add a 1/2 cup or so of water. It will loosen up and the vegetables begin to release their liquid. Put a lid on the pot and let this cook for about 10 minutes.
Now it's time to taste and adjust your seasonings. Add salt and additional spices/chipotles to taste. Let the chili cook for another 20-30 minutes or longer if you have the time.
Serving Suggestions:
I served this in shallow bowls with thick tortilla chips around the edges. We each topped it however we liked - my preference was for a big dollop of sour cream in the middle, cheese and avocado around the dollop and cilantro everywhere.
I'm going to make a big ol' pile of nachos with the leftovers tomorrow. This would also be great as a filling for tacos, or served over rice.
I'm one of those "a little bit of this, a lot of that" kind of cooks so my recipes may be frustrating for some. I promise this recipe is delicious and almost impossible to mess up.
Quick Veggie Chili
1 medium onion diced
1 bell pepper diced
1 carrot diced
2 small (1 large) yellow squash diced
5 cloves of garlic minced
1 bag of frozen corn
2 cans of black beans (drained)
1 can of crushed tomatoes
2 to 4 chipotles minced + a tablespoon or so of the adobo sauce from the can (place the leftover chipotles in an airtight container in the fridge and they'll stay good for months)
olive oil
chili powder - 2-ish tablespoons, maybe more
cumin - 1 tablespoon-ish, maybe more
coriander -1 teaspoon-ish
epazote - 1 teaspoon-ish
paprika- 1 teaspoon-ish
water 1/2 cup or more (only if needed)
salt to taste
Garnishes:
Sour cream
cilantro
shredded cheese
sliced avocado
tortilla chips
Method:
You've probably noticed that I'm not very specific with regards to measurements . I always eyeball everything and taste and adjust to get it just right. I recommend you do the same. :-)
Add a fair amount of olive oil (a tablespoon or two) to your chili pot and turn on medium heat. Start your sofrito by adding the diced onion, bell pepper, carrot and garlic to the oil. Let this soften and then start adding your spices. You want the vegetables to turn a lovely shade of "chili" and for the the spices to fully release their aromas. Next add the squash, corn, beans, tomatoes, chipotles and the adobo. Note on the chipotles - I used four small (2 inch) chiles and it had a nice burn but was not too too hot. I recommend starting with just two and adjusting to your tastes. If the chili is already too thick to stir, go ahead and add a 1/2 cup or so of water. It will loosen up and the vegetables begin to release their liquid. Put a lid on the pot and let this cook for about 10 minutes.
Now it's time to taste and adjust your seasonings. Add salt and additional spices/chipotles to taste. Let the chili cook for another 20-30 minutes or longer if you have the time.
Serving Suggestions:
I served this in shallow bowls with thick tortilla chips around the edges. We each topped it however we liked - my preference was for a big dollop of sour cream in the middle, cheese and avocado around the dollop and cilantro everywhere.
I'm going to make a big ol' pile of nachos with the leftovers tomorrow. This would also be great as a filling for tacos, or served over rice.