Sunday, January 6, 2008

Wade's Vegetarian Chili

Wade is one of my all-time best friends, and easily one of the best cooks I'm privileged to know. If he makes it, you can bet it's going to be good.

Vegetarian Chili


1 tbsp olive oil
1 medium yellow onion
3 garlic cloves minced
1 red bell pepper diced
2 jalapeno peppers diced (seeded if desired)
½ lbs green beans (fresh or frozen) cut to desired length
2 tbsp cornmeal
1 cup water
1 can light red kidney beans
1 can diced tomatoes
1 cup corn kernels (fresh or frozen)
2 tsp dried oregano leaves
1 tsp ground cumin
2 tbsp chili powder
¼ tsp cayenne pepper
½ tsp salt to taste

1. Heat oil in a sauce pot over med-high heat. Add the onion and cook until wilted. Stir in garlic, red pepper, jalapeno, and green beans. Cook until peppers begin to soften, 3-5 minutes.
2. Stir in cornmeal and add the water and kidney beans; bring to a simmer. Add the tomatoes, corn, oregano, cumin, chili powder, cayenne, and salt. Simmer mixture until thickened and stew-like, about 30 minutes.

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