Epiphany Recipes: Vegetarian Bean Chili

This is the next in an ongoing series of tasty recipes from the parish of Epiphany.

This Vegetarian Chili recipe is a delicious, easy meal when combined with rice or pasta and some toppings.

Vegetarian Bean Chili from Cook's Illustrated - Best Soups & Stews
Serves 4

Ingredients:

• 3 Tablespoons vegetable oil or olive oil
• 1 medium onion, chopped fine (approximately 1 cup)
• 1 large red pepper, chopped fine (approximately 1 1/4 cup)
• 8 medium cloves garlic, minced
• 1 Tablespoon cumin seeds (Karen substitutes 1 Tablespoon cumin powder)
• 3 Tablespoons chili powder
• 1/4 teaspoon cayenne pepper
• 1 - 28 oz. can crushed tomatoes
• 1 teaspoon dried oregano
• 1 Tablespoon brown sugar
• 3 cups mixed canned beans, drained & rinsed (pinto, red, black, kidney, etc.)
• (Karen adds 3 cans w liquids)
• 1 cup frozen corn kernels, thawed (or canned corn)
• 1 1/2 teaspoon salt
• 1/4 cup coarsely chopped fresh cilantro leaves
• 1 Tablespoon lime juice
• (Karen adds 2-3 small/medium fresh chopped zucchini for additional bulk in the chili)

Directions:

• Heat oil in pan and cook onion for 3 minutes until translucent.
• Add red pepper and cook for 3 minutes
• Add garlic and cook for 1 minutes
• (If using powdered cumin, add 1 Tablespoon and skip directions for toasting seed.)
• In the center of the pot, add cumin seeds & toast for 30 seconds, stirring constantly.
• Stir all other ingredients in the pot with the toasted seeds - cook for 1 minutes until fragrant.
• Add chili powder & cayenne into the pot and stir together with veggies and spices for 1 minutes
• Add 2 cups water and deglaze the pot.
• Bring to a boil, reduce heat, simmer until slightly thickened about 5 minutes
• Stir in tomatoes, (chopped zucchini if using), oregano, brown sugar and bring to simmer until thicken about 20 minutes
• Add beans and corn and stir gently.
• Remove from heat.
• Stir in salt, cilantro & lime juice.
• (Option - Karen puts cilantro, fresh cut limes, shredded cheese & sour cream as toppings for the chili)

Serve with rice or pasta of your choice.

(Can refrigerate for up to 3 days)

About the cook:

Karen Portelli is the Cook and Housekeeper for Epiphany House. She is a scratch cook for her family and friends for the past 30 years prior to accepting this position at Epiphany. She cooks for the staff and volunteers as she would for her family... feeding them a diet of fresh & healthy simple foods.