I’ve entered this into two cooking contests, taking first place in both. Even carnivores love this recipe. My kids and their friends polished off a huge pot of it not realizing that it was a vegetarian recipe until I told them. This is one of my favorite veggie recipes.
Vegetarian Chipotle Chili
Ingredients:
¼ cup olive oil
1 ½ cups onion, diced
4 cloves garlic, minced
2 tsp cumin
½ tsp red pepper flakes
½ tsp black pepper
2 tsp chipotle chili powder
2 tbsp tomato paste
4 large carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 stalks celery, diced
1 28-oz can whole peeled tomatoes, drained, chopped
2 cups tomato juice
2 15-oz cans kidney beans, drained
1 15-oz can pinto beans, drained
2 tbsp Chipotle Tabasco sauce
salt to taste
Garnish:
16 oz. sour cream
2 tbsp. Chipotle Tabasco sauce
8 oz. shredded sharp cheddar cheese
Directions:
Heat oil in large heavy pot over high heat. Add onions garlic, cumin pepper flakes and black pepper. Sauté until onions are transparent. Stir in chili powder and tomato paste. Sauté for 30 seconds then stir in celery, carrots and peppers. Cook and stir for 2-3 minutes. Stir in tomatoes, tomato juice and beans. Bring the mixture to a boil. Reduce heat and simmer for 20 minutes. Stir in the Chipotle Tabasco sauce and season to taste.
To make garnish:
Stir together the Chipotle Tabasco sauce and sour cream. Top each bowl of chili with a spoonful of the sour cream/Tabasco mixture and then sprinkle with cheese. Serve immediately.