Tuesday, October 27, 2009

chunky vegetarian chili

Sunday was the quintessential fall day - 65 degrees or so, blue sky with sun shining making all the beautiful colors of autumn sparkle in the sunlight. We did our usual Sunday activities - trip to the grocery store, then Brad watched the Browns game while I prepared all our staple food items for the week (granola & bread). Even though it wasn't cold enough to justify making chili, I couldn't resist making this recipe as it had been calling my name for weeks. The brown sugar adds a nice little sweetness (I may add more next time) and since it is such a chunky chili, you don't even miss the meat. The best part? This soup came together in about 1/2 hour leaving us enough time to enjoy a nice fall walk in the Metroparks.

Chunky Vegetarian Chili

1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
1 orange or yellow pepper, chopped
2 garlic cloves, minced
1 tablespoon brown sugar
1 1/2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon salt (to taste)
1/2 teaspoon black pepper (to taste)
2 (16-ounce) cans stewed tomatoes, undrained ( I used diced tomatoes and added 1 1/2 C water) 2 (15-ounce) cans black beans, rinsed and drained
2 (15-ounce) cans great northern beans, rinsed and drained
8 oz (half a bag) frozen corn

Heat the oil in a Dutch oven over medium-high heat. Add onion, bell peppers, and garlic; sauté 5 minutes or until tender. Add sugar and remaining ingredients, and bring to a boil. Reduce heat, and simmer 30 minutes.

Recipe adapted from cookinglight.com

1 comment:

Nicole @ Sprinkle with Salt said...

that's almost exactly what I made last night for dinner! yum!!