Mmmmm good!
Everyone loves a good chili once in a while. It's a hardy and nutritious meal that always warms my soul. I make it when I need comfort and decadence all wrapped into one. Decadence and Chili - don't see like they go together, do they? Well, they do when you mix them with rich strong tasting gooey cheese and full fat sour cream. It is the way chili should be had.
So, I digress, recipe ahead for Tamara's special 12 bean vegetarian chili. Did I mention it's actually really easy to make too?
* Makes 4 servings and is very freezable.
INGREDIENTS:
- Chilli Paste (sold in tubes at the grocery store, usually near the fresh spices)
- 1 cup of dry beans or 3 cups cooked
- 1 large can of crushed tomatoes & basil (suggest you buy organic on this one) alternatively
- Two cloves of fresh garlic, crushed
- 3 tbs of olive oil
- 1 portobello mushroom
- 1 large red onion
- Spices, cumin, paprika, oregano
- Salt & Pepper to taste
- Cilantro, sour cream and rich cheese for garnish (cheese such as really old cheddar or goats cheese work well
DIRECTIONS:
- Soak beans and then cook for 1-2 hours on a medium heat until soft and useable
- Chop up the onion & mushroom into whatever size pieces you like, I like them quite small
- Add oil, garlic, spices, chopped mushroons and onion into a frying pan and fry on a medium heat for 5-10 minutes (until the sharpness of the onions is gone and their more translucent but not clear
- Add chilli paste, crushed tomatoes & corn
- heat for 10-15 minutes (making sure the beans are soft & cooked
- Ladle into a bowl over rice or even on it's own with a hunk of bread and butter.
- Dallop on a generous helping of sour cream, cheese & serve!
** photo is garnished with optional fresh cilantro too!
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