Page 108 - UMass2018_CookBook

Ingredients
Serves 6
1 tablespoon canola oil
1 yellow onion, finely chopped
1 green bell pepper, diced
2 tablespoons minced garlic (optional)
1 tablespoon unsweetened cocoa powder
1 (28-ounce) can crushed tomatoes
1 (15-ounce)can red kidney beans, rinsed and drained
1 (15-ounce) can black beans, rinsed and drained
1 1⁄2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1⁄4 teaspoon ground allspice
1 to 1 1⁄2 cups frozen corn
1 cup brown rice
Shredded cheddar cheese and corn chips, for serving
Mary Lee's Vegetarian Chili
Lee Family, Braintree, MA
“This chili is quick and easy to make and delicious for any season. The vegan in your life will love it too!” — Mary Lee
Preparation
1. Heat the oil in a large saucepan over me- dium-high heat. Add the onion, bell pepper and garlic and sauté until the vegetables begin to soften, about 7 minutes. Add the cocoa and sauté for 3 minutes more.
2. Stir in the tomatoes, kidney beans, black beans, chili powder, cumin, oregano and allspice. Bring to a simmer. Reduce the heat to low, cover and simmer for 20 minutes, adding the corn during the last 1O minutes of cooking.
3. While the chili simmers, cook the rice according to the package instructions.
4. Serve the chili over the rice. Sprinkle with cheddar cheese and serve with corn chips for dipping.
98 | TASTE OF HOME