Dan’s Veggie Chili
I can’t take credit for this recipe. It belongs to my husband, Dan. This recipe is a great, basic veggie chili and the cinnamon adds an especially nice touch
1 tablespoon olive oil
¼ teaspoon (or more!) red pepper flakes
1 large onion, chopped
1 large carrot (or 2 small), chopped
1 green bell pepper, chopped
2 medium zucchini, chopped
2 tablespoons chili powder
1 tablespoon cumin powder
½ teaspoon cinnamon
1 hefty tablespoon tomato paste
½ tablespoon cider vinegar
1 teaspoon salt
1 tablespoon of dried oregano
1 (15 ounce) can of black beans
1 (15 ounce) can dark kidney beans
1 (28 ounce) can diced tomatoes
1 to 2 cups vegetable broth or water
freshly ground black pepper to taste
suggestions for garnish:
crushed tortilla chips
Place the oil in a medium to large sized pot (a Dutch oven is perfect!) and warm over medium heat. Add the red pepper flakes, onions, peppers, and carrot.Sauté for about 5 minutes and then add in the zucchini. Continue to cook over medium heat until the vegetables are tender.
Add the chili powder, cumin and cinnamon and stir in with the vegetables. Continuing stirring for another 1 to 2 minutes until the spices are fragrant.
Add the tomato paste and mix in thoroughly. Add the vinegar, salt, oregano, beans and diced tomatoes.
Depending on your preference you can omit or add the broth/water. If you prefer your chili to have a thicker, chunkier consistency, leave out this step. My son prefers a “soupier” chili so I add about ½ cup to 1 cup of broth at a time until I reach the reach the “right” consistency.
Bring the chili to a boil and then simmer gently for at least 1/2 an hour but preferably a full hour.
Pour. Garnish. Eat.