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Spicy Vegetarian Chili
One of my favorite "I've got almost
nothing in my kitchen" meals ... Make a loaf of beer
bread to go along with this, and you've got yourself a very
hearty winter meal. You can easily spruce up
this basic recipe by substituting black beans for the pinto beans,
adding ground beef for a meaty version, or adding a dollop of chipotle
paste (very, very, tasty).
2 cloves garlic
1 small onion
1 small bell pepper
1 can diced tomatoes, undrained
2 cans pinto beans
1 rounded tbsp. chili powder
1 rounded tsp. cumin
cayenne pepper to taste
Peel and mince the garlic; dice the onion and pepper.
Heat 2 tbsps. of olive oil on medium-high heat in a medium saucepan.
After about a minute, add the garlic and cook for two minutes or so,
until the garlic is translucent.
Add the onion and bell pepper; cook for another 6-8 minutes or so, until
the veggies are softened.
Add the chili powder and cumin, and
stir well to coat the vegetables. Add the drained pinto beans, and
undrained tomatoes. Stir and bring the mixture up to a boil. Lower the
heat to medium-low, and continue to cook for another 15-20 minutes or
longer (basically, you'll want the tomatoes to break down and the beans
to soak up the flavorings).
Add cayenne pepper and salt to taste. Serve, sprinkled with grated
cheese, if you like.
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