Spicy Vegetarian Chili
4 tablespoons of vegetable oil
2 onions, chopped
4 carrots, peeled and chopped into ½” pieces
2 red bell peppers, cored and sliced into ½” pieces
2 yellow bell peppers, cored and sliced into ½” pieces
2 orange peppers, cored and sliced into ½” pieces
2 cubanelle or poblano chilies, cored and sliced into ½” pieces
4 small zucchini, sliced and cut into ½” pieces
4 small yellow squash, sliced and cut into ½” pieces
2 35oz cans of plum tomatoes, drained and chopped,reserve juice
1 lb. of dry black beans, soaked and precooked
1 lb. of dry white beans, soaked and precooked
4 ears of corn, husks and silk removed
12 ounces of tomato paste
12 Tablespoons of Chili powder
2 Tablespoons ground cumin
4 Tablespoons sugar
2 to 4 teaspoons salt
1 teaspoon pepper
Sour cream for garnish
Grated cheddar cheese for garnish
1. Peel and chop onions.
2. Peel and chop carrots
3. Core slice and chop red peppers
4. Core, slice and chop yellow peppers
5. Core, slice and chop orange peppers
6. Core, slice and chop cubanelle or poblano peppers
7. Slice and chop zucchini
8. Slice and chop yellow squash
9. Drain tomatoes. Reserve juice.
10. Chop tomatoes
11. Husk corn. Cut corn from cob.
12. Heat oil in pan. Add onions and carrots. Sauté for 10 minutes.
13. Add peppers. Sauté about 10 minutes, until vegetables soften.
14. Add tomato paste, tomatoes and juice, bring to a boil.
15. Add corn.
16. Add cooked beans.
17. Add chili powder, cumin, sugar, salt and pepper.
18. Add zucchini and yellow squash. Bring to a boil again. Cover, reduce heat and simmer for about 1 hour. Stir occasionally.
19. Check and add additional salt or spices as desired.
Serve in bowls with sour cream and grated cheddar, if desired.
Yield: 20 cups
Recipe adapted by Denise Martabano and Andrea Martin, from Parade, September, 2000.
