Friday, April 5, 2013

vegetarian chili

Makes 6 Servings

3 tablespoons olive oil
1 large onion, chopped
3 cloves of garlic, crushed and minced
2 large carrots, sliced thin
1 cup beets, peeled and diced
2 cups diced Portobello mushrooms
1 red or green bell pepper
, diced
2 jalapeno peppers, seeded and diced
1 28-ounce can plum tomatoes, chopped
1 6-ounce can tomato paste
1 cup wild rice
1 cup vegetable broth
1 large ripe banana, mashed and chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
2 tablespoons maple syrup
Salt and Pepper to taste

In a large 3-quart Dutch oven, cook onion, garlic, carrots, beets in olive oil over medium heat for 7 minutes. Add mushrooms, peppers, tomatoes and cook for 5 minutes more. Add wild rice and broth and cook for 15 minutes. Add banana, chili powder, cumin, oregano and maple syrup. Bring to a boil. Reduce heat and simmer for 30 minutes until thickened. Add salt and pepper to taste. NOTE: This ages well-- store overnight
in refrigerator. Reheat with a bit additional water or vegetable

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