This week’s recipe is a vegetarian chili. With the weather still cool this chili will help warm you up. This is especially good on a Sunday afternoon served with fresh corn bread. Enjoy.
Vegetarian Chili
2 teaspoons ghee or olive oil
1 cup onions, chopped
1 cup celery, chopped
2 clove fresh garlic, (optional)
1 small jalapeño chili, seeds removed, minced
2 cups tomatoes, chopped
2 teaspoons ground chili powder
1 teaspoon ground cumin
¼ teaspoon ground turmeric
1 teaspoon dried oregano
1 teaspoon ground coriander
1 teaspoon sea salt
2 cup cooked pinto or kidney beans
3 cups vegetable stock
1 cup corn kernels
1 tablespoon fresh cilantro, chopped
Heat a medium soup pot on medium high heat and add the ghee or olive oil, onions, celery, garlic, jalapeño, tomatoes, chili powder, cumin, turmeric, oregano, coriander and sea salt. Let cook for 5 minutes and add the beans, vegetable stock. Turn the heat to low and cover. Let cook for 20 minutes. Add the corn and cilantro. Taste for salt and pepper. Serve in soup bowls and top with low-fat sour cream and green onions if desired.
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