Thursday, February 28, 2013

Vegetarian Chili

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Vegetarian Chili

  1 large onion, chopped
2-3 tablespoons minced garlic
2 tablespoons olive oil
2 quarts canned tomatoes
4 cups cooked kidney beans
4 cups cooked pinto or black beans
(or 2 cups of each)
4 cups corn
2 cups brown rice
2 tablespoons chili powder
2 teaspoons cumin
salt and pepper to taste

In a large stockpot with a lid saute the garlic and onion in the olive oil for a few minutes. Add everything else along with enough water to cover everything plus a couple of inches. Bring to a boil, then reduce the heat to a simmer until the rice is thoroughly cooked. Usually about an hour. You may need to add more water, check your pot at least every 15 minutes. 

This chili is GREAT topped with shredded cheddar cheese! We sometimes make it thicker so we can scoop it up with tortilla chips.
Leftovers the next day are even better :)

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