I was on Alicia Silverstone’s blog, and she had an amazing meatless chili recipe from one of her guest bloggers… Hot Damn! Chili I decided to not use the jalapenos because, well, I’m a wuss. Also, I’m not vegan so I used regular sour cream.
This was really good though. I will be adding this recipe to my soup rotation.
2 15-oz cans diced tomatoes (preferably no salt added)
2 15-oz cans of beans (at least one black bean with options of black, pinto, or kidney for the other)
½ medium onion, minced
1 bell pepper, minced—it’s best to use the food processor to retain the liquid from the pepper (green or red; if you use red it can eliminate the need to use sugar, depending on taste)
1-2 jalapeños diced (depending on desired level of spice), seeds removed (or leave in 3-5 seeds for more of a kick)
½ cup salsa verde
1 cup “not chicken” broth or vegetable broth
3 cloves garlic, minced
1 Tbsp +1/2 tps cumin (or more, to taste)
1 Tbsp chili powder
1 Tbsp brown sugar
½ tsp cayenne pepper
1 ½ tsp salt, or more to taste
½ tsp pepper, or more to taste
2 bay leaves
1. Start by pouring half of the can of black beans with some of the juice from the can into a food processor or blender. Puree. Empty the remainder of the can and the additional can of beans into a colander and rinse. Set aside.
2. Sautee onions and garlic in a large pot until the onion becomes translucent.
3. Add the bell pepper, jalapeño, and salsa verde and cook for about three minutes with the lid on. Then add all other ingredients and cover.
4. Bring to a boil, then reduce to low-medium heat and let simmer for at least 40 minutes.