Today I want to share with you a terrific and malleable vegetarian chili recipe that I have made and enjoyed several times now. I originally tore a page out of Martha Stewart Magazine that featured it, and have kept it in my recipe binder. Each time I make it, it is slightly different from the last, but it is always yummy.
I will copy the recipe here, as I have it in my binder, but urge you to mix it up to suit your own taste, or your own groceries as I did.
Vegetarian Three-Bean Chili from Martha Stewart Magazine:
1 tbsp. extra-virgin olive oil
2 medium carrots, finely chopped
1 large onion, finely chopped
1/2 jalapeno chile, seeded and minced
3 large garlic cloves, minced
1 1/2 tsp. dried oregano
1 1/2 tsp. ground cumin
1 1/2 tsp. chili powder
1 chipotle chili canned in adobo sauce, minced
1 can (28 oz.) whole plum tomatoes, drained and crushed (I usually just buy the pre-crushed or diced to save some work.)
1 bay leaf
1 can (15 oz.) kidney beans, drained and rinsed
1 can (15 oz.) garbanzo beans, drained and rinsed
1 can (15 oz.) pinto beans, drained and rinsed
2 1/2 cups water
1 1/2 tsp. coarse salt
1/4 tsp. freshly ground pepper
1/2 bunch Swiss chard, stems removed, chopped into 1-inch pieces (about 5 cups)
1 tablespoon plus 1 1/2 teaspoons fresh cilantro (I feel like this is an awfully odd and precise measurement.)
Optional garnishes: chopped avocado, sour cream, sprigs of cilantro, lime wedges, or shredded cheese
1-Heat oil in a large pot over medium heat. Add carrots, onions, jalapeno, and garlic, and cook until softened, about 10 minutes. Add oregano, cumin, chili-powder, and chipotle, and cook, stirring constantly, for 2 minutes. Add tomatoes, bay leaf, beans, water, salt, and pepper. Bring to a simmer. Cover, and reduce heat to medium-low. Simmer for 1 hour.
I listed all of the ingredients here, but I don’t believe I have ever made this with all of the above. This most recent time, I omitted the jalapeno and chipotle, because I have a 22 month-old in the house who might not handle the spiciness. I also doubled the garlic, used less onion (because I only had 3/4 of one in the fridge), and used black beans instead of pinto. I didn’t have any cilantro on hand either, so we missed out on that. When the chili was almost finished, Jeramy gave it a tasting and added more of all of the seasonings. We chose to garnish with both avocado and sour cream this time around. I also sprinkle hot sauce fairly liberally on mine, as the one person in the house who likes my chili quite hot.
Another thing: this time the chili was more watery than usual. I have never had this problem before, but in the future I might start with just 2 cups of the water, and wait to add the final 1/2 cup only if needed. However, some people like a thicker chili (like me), and others might prefer it more liquidy. So adjust that to your liking as well. As I said, this recipe is easy to tweak.
I think my favorite part about making a big pot of this chili, is reheating leftovers for lunch throughout the week.