RECIPE -- Vegetarian Chili

Alright, I've got a few minutes so it's time to bestow the masses with the recipe for this fantastic Vegetarian Chili I keep raving about.

Keep in mind that this recipe originally calls for a 1/2 cup of T.V.P. (Texturized Vegetable Protein-- sounds delicious, huh?). I'd say unless you're hardcore about keeping it vegetarian, don't hesitate to brown some of your favorite meat on the side instead and toss it in. Or just leave the meat and T.V.P. completely out and bask in the deliciousness of vegetables.

Anyway-- the recipe:

VEGETARIAN CHILI

1 oz Vegetable Oil
8 oz Onion (medium dice)
2 oz Red Pepper (medium dice)
2 oz Green Pepper (medium dice)

Sweat the onions and peppers in the oil.

2 tsp Cumin
2 tsp Chili Powder
1 tsp Oregano Leaf
2 tsp Garlic (minced)

Add the ingredients to the pot with the onions and peppers. Cook GENTLY until the aroma of the garlic is apparent. Be careful not to burn the spices.

1 Chipotle Pepper (minced)
1 tsp Adobo Sauce (you can buy this in cans at many supermarkets)
8 oz Pinto Beans (cooked)
4 oz Kidney Beans (cooked)
4 oz Black Beans (cooked)
4 oz Garbanzo Beans (cooked)
2 Green Chilies (your preference in terms of spiciness-- Jalapeno? Serrano?)
1 pint Vegetable Stock
2 cups Diced Tomatoes (in juice)

Add the rest of the ingredients to the pot and bring mixture to a boil. Reduce to a simmer and cook for about 30 minutes to allow flavors to marry and consistency to thicken.

And that's it-- a one pot meal in all of it's delicious glory.

Don't forget to adjust seasonings at the end (salt, pepper, spice, etc.) and you can adjust the consistency with a Cornstarch (or Arrowroot) Slurry. That's equal parts water and Cornstarch/Arrowroot mixed together and whisked (BE SURE TO WHISK CONSTANTLY FOR 30 SECONDS OR SO WHEN ADDING SLURRY) into the almost finished product. Add slowly as to not over thicken. If it does get to thick just add more vegetable broth.

Hope you get motivated to try it. I promise you won't be disappointed!