Chef Judson Todd shares with us his recipe for vegetarian chili.
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preparation
preparation Time15 mins
cook Time
15 mins
servings
4
calories
775 per serving
ingredients
- 2 15oz cans Plum Tomatoes in Sauce
- 2 15oz cans Fire Roasted Tomatoes in Liquid, you can substitute with diced tomatoes in liquid
- 2 cup Fire Roasted Corn, you can substitute with canned corn
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 1 Vidalia Onion (small-medium), chopped
- 3 garlic cloves, minced
- 2 (15 oz) cans Black Beans
- 1 (15oz) can Red Kidney Beans
- 2 tablespoons Chipotle Peppers in Adobo Sauce
- 1 small jalapeno Pepper and/or Habanero Pepper
- 1/3 cup Crushed Pineapple in Juice
- 2 tablespoons olive oil
- 1-1/2 tablespoons oregano, dried
- 1 teaspoons paprika
- 1 tablespoons garlic powder
- 1 pinch Red Pepper Flakes
- 5 tablespoons chili powder
- 1-1/2 tablespoons onion powder
- 2 teaspoons cumin
- 2 tablespoons Rice Wine Vinegar
- 1/2 avocado, cut in slices
- Sour Cream or Greek No Fat Yogurt
- cilantro
- scallions
- Sweet Potato Chips (to eat with the chili)
directions
In a large stock-pot, add your olive oil and garlic and saut for approximately one minute on medium heat; do not burn the garlic. Next add your onions, red, yellow and green peppers. You want to sweat these until soft. After you vegetables are softened, add your spices to them and the oil. Next add your tomato sauce, fire roasted tomatoes, chili sauce, and chipotle peppers in adobo. Stir and let simmer for 2 to 3 minutes. Next add your black beans, corn and pineapple. Stir and let sit on a medium heat for another 2 to 3 minutes. Remember for added heat, you can add your jalapeno or habanero either diced or whole to the chili. Top it off with the rice wine vinegar. Finally, stir and let simmer on a low heat. Garnish with avocado slice, cream, cilantro and scallions and eat with sweet potato chips!
