Page 40 - 2019TOHCookbook
P. 40
O’NEILL | PEABODY, MA | SERVES 8-10
Started making this when Caroline declared herself a vegetarian. It’s a healthy, hearty, one-pot meal that the whole family loves!
INGREDIENTS
1 tbsp. olive oil
3 medium-size carrots, chopped
1 large yellow onion, chopped
3 cloves garlic, minced
1 large sweet red pepper, cored, seeded, chopped 1 jalapeño pepper, seeded
1 15 oz. can pinto beans, drained
1 15 oz. can kidney beans, drained
1 15 oz. can black beans, drained
1 28 oz. can crushed tomatoes, with juice
2 tsp. chili powder
1 tsp. cumin
1 bay leaf
1⁄4 tsp. cayenne pepper
INSTRUCTIONS
1. Cut carrots, onion, garlic, jalapeño, and red pepper into large pieces, then place in a food processor to finely chop.
2. In a heavy 6-quart Dutch oven, heat oil over moderate heat for 1 minute; add carrot, onion, garlic, pepper mixture, and cook, covered, for 10 minutes or until soft.
3. Add beans, tomatoes, and spices. Cover and simmer for 30 minutes.
4. Top finished chili with shredded Mexican cheese and a dollop of sour cream. For fun, use tortilla chips to scoop chili from the bowl.
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VEGETARIAN CHILI
