Now that the weather is getting colder in Kentucky, I wanted to make some more of that chili. Since I never wrote out the recipe in typical form, I thought I’d share it again, since I think I’ve really made up a good recipe on my own for once!
I cooked my chili in the oven in my la chamba cookware, which may have given it some different results. You could also cook this on the stove for the same cooking time or in the oven in something like a dutch oven. I think cooking it in the oven brings out the flavor of the ingredients really well.
I also think the fire roasted tomatoes really give the chili a hoppin’ flavor. I’ve only seen them made by the Muir Glen company at my grocery. If you cannot find them, try using fire roasted red peppers, which are usually found with the olives/pesto/capers. The tomato products really go a long way in the chili, so try to the use the good stuff if you can. Also, try to find beans and tomato products that don’t have additional salt. A bunch of salt isn’t necessary in this dish and makes it healthier! This chili definitely has a great chili taste, but isn’t spicy. If you like your chili hot spicy, add a a hot pepper or some red pepper flakes.
If hope you find that chili doesn’t have to have meat in it in order for it to be great!
Katrina’s Vegetarian Chili
Two-14.5oz fire-roasted diced tomatoes (or One-28oz can)
One-14.5oz tomato sauce
One Red Bell Pepper
One Green Bell Pepper
One Medium Yellow Onion
Two Carrots
Two Celery Ribs
1 Bay Leaf
2 TBS Cumin
2 TBS Chili Powder
3 Cloves Garlic
1 tsp Salt
Two Cups Thawed or Fresh Corn
One-14.5oz can kidney beans
Frying Olive Oil
Chop onion, red and green pepper, carrots, celery, and garlic. Add 2 TBS oil to a saute pan and heat over medium heat. Add onion, peppers, carrots, and celery, saute for about 10-15 minutes until onions are translucent. Don’t allow the vegetables to get soft. Add garlic last.
In the pot you will be cooking the chili, add the fire roasted tomatoes and tomato sauce. Add sauteed vegetables and spices and stir. Cook in oven at 350 degrees, or simmer for 1hr 30min.
Add the kidney beans and corn to the chili and let cook for another 20 minutes.
That’s it!
