My first chili attempt ever! I got the recipe from the Domestic Goddess and made a few adjustments of my own (see post here: http://www.domesticgoddess.ca/recipes.php?recipe=10049).
The chili turned out spicy, beany and delicious - it was so good that I made the recipe twice in one week.
Vegetarian Chili
1 T. olive oil
half of an onion, diced
3 large cloves
2 ribs celery
1 small green pepper, diced
1 small red pepper, diced
1 zucchini, sliced
1 1/2 tsp salt
1/2 tsp pepper
dash of red chili flakes
1/4 cup white wine
1 small can tomato paste
1 can stewed tomatos
1 can black beans, drained and rinsed
1 can red kidney beans, drained and rinsed
1 tsp chili powder
1/2 tsp paprika
1/4 tsp turmeric
1/8 tsp cayenne
1/8 cup chopped parsley
3 bay leaves
1/2 can of baby corn
chives, for topping
Directions:
1. Preheat large heavy-bottomed sauce pan and add olive oil. Saute onion and garlic for one minute, then add celery and peppers. Saute for another two minutes and then add zucchini. Add salt, pepper and chili flakes. Turn down to medium-high and saute for another five - ten minutes, until vegetables have begun to soften.
2. Deglaze pan with half of wine and then add tomato paste, beans and tomatoes. Then add spices, parsley, bay leaves and remainder of wine and stir to combine. Leave to simmer on stove for at least 30 minutes, if not much, much longer (as long as you can stand it!).
3. About 15 minutes before serving add corn and stir to combine.
2. Deglaze pan with half of wine and then add tomato paste, beans and tomatoes. Then add spices, parsley, bay leaves and remainder of wine and stir to combine. Leave to simmer on stove for at least 30 minutes, if not much, much longer (as long as you can stand it!).
3. About 15 minutes before serving add corn and stir to combine.
