Vegetarian Chili Print
In the culture of the Southwest, chili is serious business. But contrary to what many believe, good chili doesn't require "carne" or meat. The key to great chili is knowing how to harness the fiery flavor of a wide range of available chile peppers to make the dish exciting yet edible. "Chili" commonly refers to the dish made with "chile" peppers. Try the red New Mexican chile peppers traditionally tied in strings called ristras or available as ground powder, and chipoltes which are ripe (red) jalapenos that have been dried and smoked. Experiment with different amounts until you find a level of intensity you're comfortable with. Be aware, however, that capsaicin, the active component in chile peppers that gives them their heat, is concentrated in the white tissue attached to the seeds. If you are using whole chiles, you may want to remove that white tissue attached to the seeds. If you're using whole chiles, you may want to remove that white tissue if you don't want your chili too hot.

7 & 1/2 cups cooked beans (ie: pintos, anasazi, adzuki, or kidney)
roughly four 15-ounce cans or 1 pound dried beans, cooked
2 Tbsp olive oil
2 large onions, diced
1 dried or canned chipolte pepper
1 Tbsp mild red New Mexican chile powder, or to taste
1 Tbsp dried whole oregano
1 Tbsp ground cumin
1/2 tsp allspice
1 large can (28 oz) crushed tomatoes, undrained
5 cloves garlic, mashed
Salt & pepper to taste
Chopped raw onion
Chopped tomato
Shredded lettuce

Drain beans in a colander.
Heat oil in a large pot. Add onions and saute over medium heat until onions are soft and golden.
Crush the chipolte pepper if using dried, or mince if using canned.
Add chipotle pepper, red chile powder, oregano, cumin and allspice to the onions. Cook for 2 minutes.
Add the tomatoes and beans. Simmer for 45 minutes, adding liquid if the mixture gets too dry.
Add salt and pepper to taste, and more chili if you want a hotter dish.
Serve in bowls with warm tortillas.
Garnish if desired.
Serves 6.

Per Serving (with 1 Tortilla):
Calories: 351.1 - Protein: 17.4g - Fat: 5.7g - Saturated Fat: 0.8g - Monounsat Fat: 3.5g - Polyunsat Fat: 0.8g - Carbs: 62.1g - Fibre: 20.6g - Cholesterol: 0.0g - Vitamin A: 737.5 IU - Vitamin E: 1.3 mg/IU - Vitamin C: 25.0 mg - Calcium: 140.3 mg - Magnesium: 117.9 mg
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