Jason loves chili! So much so that this is the meal he requests for his birthday dinner (along with my sweet vegan cornbread). It is a great chili recipe because it is very heavy on the vegetables, which I love. I usually make a double batch of this and freeze it in two person servings to keep on hand for a quick winter meal. This recipe is also very low in fat, it calls for the use of water to sauté the vegetables and contains no oil.
- 1 orange bell pepper, seeded and cut into 1/2-squares
- 1 red bell pepper, seeded and cut into 1/2-squares
- 1 yellow bell pepper, seeded and cut into 1/2-squares
- 1 yellow onion, coarsely chopped
- 2-3 cloves garlic, finely chopped
- 3-4 tablespoons water for sautéing
- ¼ teaspoon cayenne pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 tablespoons chili powder
- 3 medium tomatoes, peeled and chopped (or one 16-ounce can diced tomatoes)
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can pinto beans, drained and rinsed
- 1 can corn, drained (or 1-1/2 cups frozen corn, thawed)
- Salt and freshly ground pepper, to taste
- Water or tomato juice as needed
- ½ cup chopped fresh cilantro leaves or fresh parsley (optional)
1. Heat up the few tablespoons of water in a heavy 4-quart saucepan over medium heat. This is to replace the oil that is often used for sautéing.
2. Add the bell peppers, onion, garlic, oregano, and chili powder, cayenne, coriander, and cumin, and cook, stirring, for 5 minutes.
3. Stir in the tomatoes, the canned corn, and all the beans, and bring to a boil. Add a little water as needed.
4. Lower the heat and simmer for 30 minutes, adding water or tomato juice as needed if too much liquid evaporates. Season with salt and black pepper, and stir in the cilantro or parsley. Serve in shallow bowls.