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Spicy veggie chili!!

29 Dec

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Today I opted to make chili because I had quite a bit of Roma tomatoes that were about to go bad if not used.
I am sooo picky when it comes to chili…or food in general, that I have to look over a bunch of recipes, and try to recreate something based on what’s in the kitchen.
I have had a can of chipotle peppers in my cupboard for a while now and can’t remember why I bought them…maybe hummus that I love so much?
So anyway…I rarely get canned beans because dried are so much cheaper! (Although I do get remarks at the checkout like “wow! You like beans!”) When you are poor you have to live the Dave Ramsey way – Beans & Rice & Rice & Beans. Although I really don’t like rice. (But I’m finding I love it with stir fry).
So enough chatter and on with the recipe!! I modified this from a version I found on All Recipes called “The Best Vegetarian Chili in the World”… Hard to pass up that title. 😉
I made mine crockpot style.

Ingredients:
1 Tbs olive oil
1 med onion chopped
5 small stalks celery diced
2 carrots diced (you can use 2 bell peppers, but I didn’t have any)
2 chipotle peppers (I started with 3 and its super hot! If your sensitive to heat use 1, or jalapaños)
5 garlic cloves chopped
9 Roma tomatoes
8 oz dry garbanzo beans (or 15 oz can rinsed & drained – same for all beans)
8 oz dry large red kidney beans
8 oz dry black beans
2 cups frozen corn kernels
1 tsp salt (use 1/2 if using canned beans)
1 Tbs ground black pepper
1 tsp ground cumin
2 Tbs dried oregano
1/8 cup chili powder (I know you prob don’t have a measuring cup that small, eye ball it)
2 bay leaves
Water (depends how much your beans soak up or if you like thick or soupier chili).

Directions:
Soak all beans over night, or do quick method to get them started. I had pre cooked garbanzo beans in pressure cooker for 10 min because they take the longest and this makes them aldenté to start. I tried pre cooking my kidney beans in pressure cooker separate and that is epic failure! (Don’t blow up your kitchen like I tried to mine…) :-/
Just pre soak over night red & black beans and they should be ok in crock pot…

disclaimer, I am not liable or held responsible for anyone who uses their pressure cooker wrong and obtains 3rd degree burns. Please read your instruction manual on how to operate pressure cooker.

In sauté pan heat olive oil and sauté onions, celery, carrots, & garlic until onion is translucent (whatever that means…)
In blender add 6 (quartered) tomatoes, chipotle peppers, and half amount of pre cooked garbanzo beans and blend until puréed.
In crock pot add the other half pre cooked garbanzo beans, tomato purée sauce, pre soaked & rinsed black & red kidney beans, sautéed veggies, spices, frozen corn, & bay leaves. Dice the remaining 3 tomatoes and add to crock pot. Add water to cover.
Cook in crock pot for 2-3 hours until beans are tender. Keep checking and stirring. Adding more water as needed.
Remove bay leaves at end and serve with (dairy free) sour cream & cheese on top. Or whatever suits your fancy.
I liked that this recipe was fairly easy to make and flavorful!
Makes a whole bunch! So be ready to serve 10-12 or freeze the remainder for lunches. 🙂
For the rest of chipotle peppers I put in freezer safe container and froze for another future use. Don’t waste those precious peppers!! 🙂
Enjoy!
Great for after ice skating parties too! 😉

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