I’m finally on winter break from grad school, which means I have time to catch up on blogging! I always say I’ll find time to blog during the semester and then all the homework and work and life gets in the way. So now is my catch up time! I made this chili when it first started getting cold this fall. It is very filling and the addition of grains give it a richer, heartier taste. You’ll forget there is no meat in it! It’s the perfect recipe for Meatless Monday or just for those who love veggies!
Hearty Veggie Chili
Adapted from: Cooking Light Magazine
- 2 tbsp olive oil
- 1 green bell pepper, chopped
- 3 cups mirepoix mix (chopped celery, carrots, and onion)
- 1 jalapeno pepper, minced
- 10 oz mushrooms, chopped
- 4 garlic cloves, minced
- 1 can tomato paste
- 2 tbsp chili powder
- 1 tbsp cumin
- 1/2 tsp paprika
- 1 can (14.5 oz) diced tomatoes, undrained
- 1/2 cup frozen corn
- 1 cup beef broth
- 3/4 cup uncooked freekeh (or another grain, like wheat berries or quinoa)
- 1 bottle beer
- 1/4 cup tomato sauce
- 1/2 cup water
- 2 tbsp soy sauce
- 1 can (14.5 oz) kidney beans, rinsed and drained
- 1 can (14.5 oz) black beans, rinsed and drained
1.) Heat a large soup pot or Dutch oven over medium high heat. Add the olive oil. Once hot, add the green pepper, mirepoix mix, jalapeno, mushrooms, and garlic. Saute for about 10 minutes or until the vegetables begin to brown.
2.) Add the tomato paste and spices (through paprika), cook for about 5 minutes, stirring constantly. Add the diced tomatoes, corn, and beef broth and bring to a boil. Reduce heat and simmer for 30 minutes.
2.) Cook freekeh (or other grain) according to package instructions. Add the cooked freekeh, beer, soy sauce, and beans to the chili and cook for 20 minutes. Serve topped with your favorite ingredients.