Chilli Potato

Vegetarian Chili

Vegetarian Chili

Ingredients

Makes About 6 Servings

• 2 tablespoons olive oil
• 1 medium red or yellow onion, minced
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• ¾ teaspoon salt
• 1 medium carrot, diced
• 1 medium stalk celery, diced
• 1 tablespoon cider vinegar
• 1 tablespoon minced garlic (about 3 good-sized cloves)
• 1 small bell pepper (any color), diced
• 3 15-ounce cans red kidney beans (about 5 cups cooked beans)
• 1 28-ounce can crushed tomatoes
• 1 15-ounce can diced tomatoes
• up to ¼ teaspoon freshly ground black pepper

Method

1. Place a soup pot or a dutch oven over medium heat
2. After about a minute, add the olive oil and swirl to coat the pan
3. Add the onion, chili powder, cumin, and ¼ teaspoon of the salt
4. Cook, stirring occasionally, for about 5 minutes, or until the onion softens
5. Stir in the carrot, celery, and remaining ½ teaspoon salt, and reduce the heat to medium-low
6. Cook, stirring occasionally, for about 15 minutes, or until the vegetables are very soft
7. Add the vinegar, garlic, and bell pepper
8. Cook for another 5 minutes, stirring often
9. Meanwhile, set a colander in the sink and pour in the beans; give them a quick rinse and allow them to drain
10. Add the beans and the crushed and diced tomatoes (with all their liquid) to the pot
11. Bring to a boil, then turn the heat all the way down to the lowest possible setting
12. Cover the pot with the lid slightly askew and simmer gently, stirring occasionally, for 15 minutes
13. Grind in some black pepper to taste, and serve hot, with the cornbread alongside