I doubled the recipe (dinner for us tonight and dinner delivered to a friend tomorrow) and made a couple tiny changes, but the original recipe is from blogger "The Way the Cookie Cumbles" found here: http://www.crumblycookie.net/2009/02/20/vegetarian-chili/
Now that I've made it and tasted it, I have to say... this is delicious!!!!!!! I didn't even add ground beef, as I originally thought I might. It really did not need it! Somebody commented on the original recipe on the Cookie Crumble blog that this is "restaurant quality" chili, and I have to agree; it was that good!
- 4 tablespoons olive oil
- 1 large onion, diced
- 4 medium green bell peppers, cored, seeded, and finely diced
- 10 garlic cloves, minced or pressed through a garlic press
- 5 tablespoons chili powder
- 2 tablespoons ground cumin
- 3 teaspoons ground coriander
- 1 1/2 teaspoons red pepper flakes
- 2 teaspoons dried oregano
- 2 (28-ounce) can diced tomatoes, undrained
- 4 (15-ounce) cans kidney beans, drained and rinsed
- 2 (15-ounce) can black beans, drained and rinsed
- 2 tablespoons soy sauce
- 2 tablespoon butter
- lime wedges
- sour cream
- cheddar cheese
- Heat the oil in a large Dutch oven over medium heat. Stir in onions, bell peppers, garlic, and spices.
- Cook until the vegetables are softened, about 10 minutes.
- Add the tomatoes, beans, and soy sauce.
- Turn up heat to medium-high and bring the chili to a boil, then reduce to low.
- Cover and cook at a low simmer for one hour, stirring occasionally.
- If the chili is too thin, cook uncovered until it’s your preferred consistency.
- Stir in the butter and serve with the garnishes.