Post by Loupy on Oct 12, 2012 17:45:46 GMT -7
Spicy Vegan Chili
By Adrianna @ acozykitchen.com/
Adapted from Simply Recipes
Serves 4-6
Ingredients:
3 tablespoon olive oil
1/2 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small zucchini, diced
1 jalapeno pepper, diced (I like spiciness so I used 2)
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 1/2 cup of vegetable stock
2 tablespoons of cumin
1 teaspoon oregano
1 tablespoon paprika
1/2 teaspoon of cayenne
1 15-ounce can cannellini beans, rinsed
1 15-ounce can kidney beans, rinsed
1 ear of corn
Instructions:
In a large pot, heat olive oil on medium heat.
Add the onions and cook until translucent, about 4 minutes.
Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers.
Cook for about 5 more minutes, stirring occasionally.
Add the garlic and cook until fragrant, about a minute more.
Add the tomatoes to the pot along with the vegetable stock.
Add oregano, paprika, and cumin.
Add cayenne to desired heat and cook, at a simmer, for 20 minutes.
Add the white beans and kidney beans. Stir in the corn.
Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Serve with sour cream and some chopped chives.
All content © 2009-2012 A Cozy Kitchen. All rights reserved.
By Adrianna @ acozykitchen.com/
Adapted from Simply Recipes
Serves 4-6
Ingredients:
3 tablespoon olive oil
1/2 medium yellow onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
2 small zucchini, diced
1 jalapeno pepper, diced (I like spiciness so I used 2)
3 garlic cloves, minced
1 28-ounce can crushed tomatoes
1 1/2 cup of vegetable stock
2 tablespoons of cumin
1 teaspoon oregano
1 tablespoon paprika
1/2 teaspoon of cayenne
1 15-ounce can cannellini beans, rinsed
1 15-ounce can kidney beans, rinsed
1 ear of corn
Instructions:
In a large pot, heat olive oil on medium heat.
Add the onions and cook until translucent, about 4 minutes.
Add the red bell peppers, yellow bell peppers, zucchini, and jalapeño chili peppers.
Cook for about 5 more minutes, stirring occasionally.
Add the garlic and cook until fragrant, about a minute more.
Add the tomatoes to the pot along with the vegetable stock.
Add oregano, paprika, and cumin.
Add cayenne to desired heat and cook, at a simmer, for 20 minutes.
Add the white beans and kidney beans. Stir in the corn.
Add salt and freshly ground pepper to taste. Simmer for 5 minutes.
Serve with sour cream and some chopped chives.
All content © 2009-2012 A Cozy Kitchen. All rights reserved.
