Kitchen Creations

Monday, November 7, 2011

Feeling chilly? Warm up with some chili.

There are few soups more hearty and warming than a steaming hot bowl of chili with sweet cornbread on the side.  I think my recipe for chili changes every time I make it, depending on what I have around and what sounds good at the time.  This last week I made a batch that had my younger son smacking his lips in appreciation.  To quote his "famous" phrase, "it was kinna like toolicious!".  One of the things I love most about chili is the garnishes!  You can have so much fun with it.  It also makes a great garnish in its own right.  The next night this chili was a main feature in our baked potato bar. Want another great idea for chili leftovers?  Scoop 4 cups of chili into a baking dish, sprinkle with cheese and top with cornbread mixture.  Bake according to your cornbread directions.  It's fabulous! I love it when I can cook once and eat twice!!

I hope you find this chili makes you toasty warm inside!!

4 Bean Vegetarian Chili   

2 Tbsp. Olive Oil
2 carrots, diced or sliced thin
1 large onion
3-4 cloves garlic, minced
1 cup sliced mushrooms
1 bottle/can beer (or stock)
1 cup stock
1 large can (30 oz) tomato sauce
1 chipotle chili in adobo sauce, diced.
1 Tbsp brown sugar
5 Tbsp. chili powder (more or less depending on individual preference)
3 Tbsp cumin (more or less depending on individual preference)
1 cup corn kernals
1 ½ cups each of Chickpeas, black beans, pinto beans & black eyed peas, soaked and drained, (or whatever combination of 4 beans you like - baked beans can make a nice sweet contrast to the spicy!! - you can also use canned)
Garnish: Sour Cream, Chives, Cheese, Hot Sauce, Chopped Onion - whatever you can dream up!

1. Heat oil in large stock/soup pot. Add carrots, onions, mushrooms and saute until tender. Add in garlic and saute for 30 seconds.
2. Stir in beer and cook for 5 minutes. Next stir in stock and tomato sauce, chipotle chili
sugar and spices. Simmer for 5 minutes.
3. Stir in corn and beans then simmer for 1-4 hours (longer = better flavor in my book)
4. Garnish & Enjoy!

For printable version click here

1 comment:

  1. I love chipotles in adobo, and I love chili. We already have a couple of chili recipes that we like, and I just found a new one last week that I want to try. This recipe will definitely get added to the queue though. Let's see if I can overdose on chili this year!