Three-Bean Meatless Chili

From the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis

Introduction

You can make this chili as hot or mild as you prefer simply by increasing the amount of jalapeño or using mild green chilies instead. This recipe makes a large pot of chili, but it freezes and reheats very well for a quick supper later. We like it served over steamed basmati rice or small pasta such as elbow macaroni.

Ingredients

Chili Seasonings

Steps

1. In a small bowl, mix together chili seasonings and set aside. In a heavy 6-quart saucepan or stockpot, heat oil over medium heat and sauté onions, garlic, bell peppers, jalapeño, and green chilies until onions are translucent, about 5 minutes. Add tomatoes, tomato sauce, and reserved chili seasonings. Reduce heat and simmer, uncovered, for 15 minutes. Add beans and simmer 20 minutes more. If the mixture becomes too thick, add water, about ¼ cup at a time, but don’t let chili get watery. Garnish with cilantro and serve.

Chili con Carne

1. After heating oil, sauté 1 pound very lean ground beef until it loses its red color. Add onions, garlic, and peppers and continue as above, using only 1 can of black beans instead of 2.

Notes

• When cleaning jalapeños, do not rub your eyes or face with your hands until you are finished and have washed them with soap and water. Otherwise you could get an unpleasant surprise—a burn.

This content is from the book The Basic Gourmet by Diane Morgan, Dan Taggart, Kathleen Taggart, and Georgia Vareldzis.