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Easy Veggie Chili from How to Cook Gluten-Free
February 1, 2012
On my kitchen counter right now sits a copy of my new cookbook. I still can't believe it. After almost two years of work, the book's real. It no longer lives solely in my mind. Or in the e-mail exchanges between my editor and myself. It's here!
Well, I should say, "It's almost here!" The book's release date is early March. But since it's sitting on my kitchen counter, I wanted--no, I needed to share a little bit of it with you today.
But what to share? I love all of the recipes! From the crisp waffles to the chipotle chicken wraps. This cookbook's meant to live on your kitchen counter. The recipes are perfect for weeknight meals with a few weekend (read: longer to prepare) recipes thrown in for fun.
After much deliberating, I decided to share two recipes. This one's for my Easy Veggie Chili. (And, yes, I know that some folks bristle when someone uses the name "chili" for a meatless dish. But to me, chili it is!) And I can't share my chili recipe without sharing the recipe for my Cornbread Chili Bake recipe. It uses leftover chili and tops it with a light, fluffy cornbread.
But first, Veggie Chili!
Easy Veggie Chili
Recipe from "How to Cook Gluten-Free"by Elizabeth Barbone (The book's available for pre-order on Amazon. I'd be thrilled if you ordered it or requested that your local bookshop or health food store carries the book. Thanks!)
3 tablespoons olive oil
1 medium onion, finely chopped
2 carrots, peeled and thinly sliced
1 green bell pepper, cored and finely chopped
3 stalks celery, thinly sliced
2 cloves garlic, minced or put through a garlic press
3 cups water
1 can (28 ounces) crushed tomatoes
1 can (15 ounces) garbanzo beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (15 ounces) corn kernels, undrained
1 can (4 to 4.5 ounces) chopped green chiles, undrained
3 tablespoons chili powder
1/2 tablespoon ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
1. In a Dutch oven or large heavy pot, heat the olive oil over medium-high heat. Add the onion, carrots, green pepper, and celery. Cook, stirring frequently with a wooden spoon, until tender, about 6 minutes. Add the garlic and cook for an additional minute.
2. Add the water, tomatoes, garbanzo beans, black beans, corn, green chiles, chili powder, cumin, salt, and pepper. Bring to a boil. Taste and add more chili powder, if desired. Lower the heat to low and simmer for 1 1/2 hours (look for occasional gentle bubbles), stirring occasionally to prevent it from scorching on the bottom of the pot.
3. Serve hot in soup bowls.
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