Chili on the Go-Go
This is a FAST and EASY vegetarian chili recipe that could easily be converted to be a hearty meat chili by throwing in some ground meat, poultry or turkey. I have used canned beans here for speed, however if you have more time you can soak and cook dried beans. The great thing about this vegetarian chili is that you can use any vegetables that you like or that you have on hand. The beans are interchangeable for any beans that you have on hand also! You can eat this plain in a bowl, or over rice or your favorite gluten-free grain.
1 Tablespoon oil
1 large onion, sliced
1 red pepper, cut into bite-sized chunks
4 medium carrots, peeled and sliced into bite-sized chunks
1 15-ounce can black beans, rinsed and drained
1 15-ounce can pinto beans, rinsed and drained
1 15-ounce tomato sauce
1 15-ounce diced tomatoes
1/4 teaspoon dried basil
1 Tablespoon chili powder
Dash of cinnamon
2 teaspoons of sugar, stevia or other sweetener
Dash cayenne pepper
Salt to taste
Optional: Any other vegetables that you like or want to use up!
Sauté the onion slices in the oil over medium high heat until soft and caramelized. Add the red peppers, carrots and any other vegetables you are using. Sauté for 10 minutes over medium heat. Add the beans that have been rinsed well and drained, the tomato sauce and diced tomatoes and the spices. Cook over medium low heat for 20 minutes. This recipe as listed above will make 6-7 cups. We liked this so well that when I made it again tonight, I doubled the recipe! Enjoy and eat in good health!
© 2009 Lisa A. Lundy, author of The Super Allergy Girl™ Allergy & Celiac Cookbook- From A Mother Who Knows™, www.TheSuperAllergyCookbook.com