On a crisp fall day, chili tastes wonderful. And this chili is especially good for you, too.
I was a vegetarian for more than ten years, and I adapted this recipe — The Devil’s Chili — from the Vegetarian Times cookbook. My version is a little easier to make, and more to my tastes, with some changes in ingredients. And I added a secret ingredient: cinnamon! Cinnamon really makes it, but if you don’t like it, leave it out. This is a really forgiving recipe. You can add or leave in what you like from the ingredients, or if you’re out of something, and it pretty much always tastes right.
Serve this with pumpkin ale or apple cider, some good corn tortilla chips (I like Tostitos Naturals), some shredded four-cheese Mexican blend and a little light sour cream on top. Delicious! 🙂
Saute in a big pot, in extra virgin olive oil:
- 1 large onion, chopped (yellow or white)
- 1-2 cloves garlic, minced or chopped fine
- 3 large green onions, chopped
- 1 large green bell pepper, chopped
- 1 can of diced tomatoes and their juice
- 1 can of black beans
- 1 can of cannellini beans or pinto beans
- 1 can of garbanzo beans (or use any beans you like)
- 1 15 oz can of tomato sauce
- enough water to make a soupy consistency (sorry, I don’t know how much, I kind of play it by ear); it will cook down
- 1-3 bay leaves, whole
- 1 teaspoon curry (or you could use cumin, if you prefer)
- 1 teaspoon basil
- 1 tablespoon paprika
- Chili powder to taste (maybe 1 tsp)
- Cinnamon! the secret ingredient 🙂 1 tsp or to taste
- Throw in a little hot sauce if you want
- If you want to go a little crazy, throw in some cocoa powder (try a dash at first)
- Salt and pepper to taste
Let simmer, covered, for about an hour. If it gets too thick, add a little more water. This makes about six servings.
Let me know what you put in your chili in the comments!