Monday, November 28, 2011

My Fall Chili recipe

It’s time for Meatless Monday! And I’ve just the recipe for this  beautiful fall evening. It’s a recipe that I’ve actually been making since long before I even considered going vegetarian. It’ll warm your bones and feed your soul!

Vegetarian Chile 
3 Tbsp olive oil
1 large yellow onion, diced
4 cloves garlic, minced
1 green bell pepper, diced
2 jalapenos, one that has been deseeded, minced (If you are wimpy use one deseeded jalapeno)
1 Tbsp oregano
2 Tbsp chile powder
2 tsp cumin
1/2 tsp salt
1 bay leaf
1 28oz can diced tomatoes
2 cups vegetable broth
1 15oz can pinto beans, rinsed
1 15oz can black beans, rinsed
1 15oz can kidney beans, rinsed
1/2 cup couscous
Any toppings you like- Daiya Cheddar cheese, vegan sour cream, avocado, diced scallions, etc.
Heat the olive oil in a large Dutch oven.
Add vegetables and saute until translucent.  Add spices and saute until fragrant. Add beans, broth, and tomatoes and simmer for 30 minutes. 
Add couscous and simmer 5 more minutes. Serve and top with whatever you like!

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