Sunday, March 1, 2009

Vegetable Chili

The mixture of spices in this vegetarian and healthy chili make it so good! You will not miss the meat. Even my carnivore husband loves this one. This freezes very well and actually tastes better the next day.

1 tbsp. olive oil
1 lb. carrots, 1/4 inch diced
2 large stalks of celery sliced
2 gloves of garlic, crushed with press
1 large onion chopped
4 tsp. chili powder
1 tbsp. ground cumin
1/2 tsp. ground cinnamon
1/4 tsp. ground red pepper
salt to tast
1 can (14.5 oz.) diced tomatoes
1 can (14 or so oz.) vegetable or chicken stock (1 3/4 c)
1 cup water
2 cans of cannelini beans, rinsed and drained
1 can black, pink kidney or pinto beans, rinsed and drains
2 c. frozen shelled edamame (soybeans)
1/4 c. loosely packed fresh cilantro, chopped

Heat vegetable oil on med-hi heat until hot. Stir in carrots, celery, garlic and onion, cooking for 10-12 minutes until vegetables are browned and tender, stirring occasionally. Stir in the chili powder, cumin, cinnamon, red pepper and 1 tsp. salt and cook for 30 seconds stirring. Add tomatoes, broth and water. Heat to boiling, cover and reduce heat to low. Simmer for 15 min. then stir in beans cooking for 10 more minutes. Add edamame and cook for 6 min. or until tender. Stir in 1/4 c cilantro. Spoon into serving bowls and top with sour cream, grated cheddar and more cilantro if desired. I serve this with salad and cornbread.

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