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.
Summer Veggie Chili
- 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
- Heat the vegetable oil in a large pot over medium heat.
- Add red onion. Stir in the garlic, chili powder and cumin and cook, stirring occasionally, until the onion begins to soften, about 3 minutes.
- Add the poblano, mushrooms and corn and cook, stirring occasionally, until just tender, about 3 more minutes.
- Add the beans, tomatoes, 1 1/2 cups water and 1/2 teaspoon each salt and pepper.
- 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.
- Season with salt and pepper.