We’ve been on a vegetarian kick with meals this week. JW wanted a salad for dinner on Monday, so we created our own little salad bar. Dinner last night was this chili, and tonight we’re doing ratatouille. I’m sure meat will make an appearance next week, primarily because I have nearly exhausted my list of vegetarian recipes that don’t taste like cardboard.
I was attracted to this dish for two reasons – one, because I love beans and I’m always up for trying a new bean dish, and two, because it was originally a Cooks Illustrated recipe, and Cooks Illustrated is my hero. We thought it was good, although as JW put it, “very tomatoey.” I’d like to try adding something to cut the brightness of the tomatoes, but for a 30-minute healthy dish, I’d say this was really very good.
Oh also, because JW does not like corn, I added an extra can of beans. I’m giving it to you with my adjustments.
Cornbread recipe to follow, hopefully tomorrow.
Easy Vegetarian Bean Chili (Original recipe here)
CI Note: A combination of beans is better in this (kidney, black, pinto, whatever). Also, don’t sub in anything for the pureed diced tomatoes, as the consistency is vital.
- 1 (28-ounce) can diced tomatoes
- 3 (15-ounce) cans beans (see note above), drained and rinsed
- 2-3 teaspoons minced chipotle chiles in adobo sauce
- 2 teaspoons sugar
- salt and ground black pepper
- 2 tablespoons vegetable oil
- 1 onion, minced
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 3 garlic cloves, minced
Pour tomatoes and the accompanying juices in a food processor. Pulse 4 or 5 times, until it’s kinda chunky.
In a large pot (dutch oven), combine tomatoes, beans, chipotles, sugar, and 1/2 teaspoon salt. Stir and cover. Heat over high until it starts boiling. Drop heat to medium-low and simmer for the time being.
In a large skillet, heat oil over medium heat. When very hot, add onion, chili powder, cumin, and 1/4 teaspoon salt. Stir. Saute until onions are soft and a little translucent, around 5 minutes, stirring occasionally. Add garlic. Stir. Saute until fragrant, 30 seconds to 1 minute.
Add onion mixture into pot with tomatoes and beans. Scrape browned bits with the back of your spoon, if you have any, and add them too. Drop heat to medium-low and cook about 15 minutes, until chili has a more chili-like consistency. Stir occasionally.