Dec 15, 2010

vegetarian chili from heaven.

okay. heres the thing...
i'm a southern gal. really i am. 
eleven years on the west coast can't take that away from you. the redneck really does run deep deep in my veins.

& one southern tradition in my family has always been chili & rice. beans & cornbread is another. yes. just beans & cornbread. but i've never been a fan of that one. ANYHOW. i had chili 1-2 times a month for 20 years. i've been to chili cook-off's many a times. i know good chili, dear folks. although if i'm being perfectly honest, i've never loved the stuff for the simple reason that i'm just not a big fan of beans. except this year i found my exception. black beans. oh yuuum they are good :)

but i'm getting of track here again. my point is, that the other day i realized that i haven't made chili ONE TIME since we've been married. in 15 months. nada.

so i decided to go out on a limb & try a new recipe for chili. & ohmygosh. it is probably the VERY BEST i've had in my 22 years. my dad loved this chili. & he is a snob about these things. let me tell you…

{i'm sorry this isn't an awesome picture AT ALL. this is what my cold leftovers look like. we just ate it WAY to fast…}

so here is the recipe. you are so very welcome.

1 large onion. chopped.
4 cloves of garlic. minced.
1 tablespoon of coconut oil {you can use olive oil, too}
1 cup of celery. chopped.
1 cup of carrots. chopped.
1 cup of green pepper. also chopped.
1 tsp. of ground cumin.
1 tsp. of dried basil
1 tablespoon of chili powder
1 1/2 cups of water + 1/2 cup of vegetable broth {the original recipe called for 2 cups of tomato juice, but i substituted it with this & there was still PLENTY of flavor in the chili}
2 cups of black beans. cooked.
1 16 oz. can of diced tomatoes {with liquid}
juice of 1/2 a lemon
3 tablespoons of tomato paste
1/3-1/2 cup of dry, red wine {you can't skip this step. its what really makes the chili delicious}
1 tablespoon of sweetener {honey, agave nectar, sugar}

optional:
1 lb. of ground beef {thats right. that would make this no longer a vegetarian chili, but we did it anyways}
a few slices of jalapeno, if you want it to have a little kick.


put all ingredients in a crock pot & cook on high for about 3 hours or low for about 6. there is a little more prep work in this one with all of the veggies. i just got a food processor & that made it all go SO much faster. 

serves 6-8


1 comment:

  1. i'm not even a veggie and this looks delicious!!!

    thanks for sharing :)

    ReplyDelete