Chili · Food Network · Vegetarian

Summer Veggie Chili

Yet again, it has been a while.  I have been sitting on this recipe for about 10 days now but just couldn’t convince myself to take the time to post it. You could say I’m a little worn out!

I found this recipe in this month’s Food Network Magazine.  I have a subscription to it and no lie read it cover to cover every month.  The weather here in Oregon has been pretty crappy in the last few weeks so when I saw that there was a chili recipe I definitely wanted to try it in light of the unseasonably cool and stormy weather.

I doubled this recipe so I added some kidney beans along with the pinto beans.  If I make it again I want to try it with vegetable broth instead of water because I think it would add to the flavor and take away from the need to salt the final product.  Overall it was very good and I enjoyed the way the portobello mushrooms make it meaty and hearty.

020As you can see, doubling the recipe made quite a lot! Nothing better than having a pot of chili simmering away on a rainy day… in May 🙂

Summer Veggie Chili

from Food Network Magazine 

Ingredients:

  • 3 tablespoons vegetable oil
  • 1 medium red onion, chopped
  • 3 cloves garlic, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 poblano chile pepper, seeded and diced
  • 2 portobello mushrooms, stemmed and chopped
  • 2 cups frozen corn, thawed
  • 2 14-ounce cans no-salt-added pinto beans
  • 1 14-ounce can no-salt-added diced tomatoes
  • Kosher salt and freshly ground pepper

Directions:

  1. Heat the vegetable oil in a large pot over medium heat.
  2. Add red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
  3. Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes.
  4. Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper.
  5. Bring to a boil, then stir and reduce the heat to medium. Simmer, stirring occasionally, until the vegetables are tender and the chili is thick, about 20 minutes.
  6. Season with salt and pepper.

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Num num num! And of course, you can’t have chili without some cornbread to go with it!

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