Mild Vegetarian Chili by LORENA
MAKES 12 CUPS
1 CUP = 1 SERVING
2 medium yellow onions minced
2 green peppers diced small
4 red peppers diced small
15 roma (Italian) tomatoes diced (option: 1 can of diced tomatoes)
1 can black beans rinsed
1 can red beans rinsed
2 tbsp paprika
1 tbsp sweet chilli powder (***not Cayenne! The sweet one. I made this mistake ONCE!)
1 tbsp cumin
1 tbsp oregano
Salt and pepper to taste
1 – 2 tbsp paprika
0.5 – 1 tbsp sweet chili powder
0.5 – 1 tbsp cumin
0.5 – 1 tbsp oregano
1. Fry onions.
2. Add peppers, tomatoes and spices until peppers look cooked. Keep stirring to not let it stick.
3. Add beans and “extra” spices and blend well.
4. Keep it on low and remove from heat once it’s reached the consistency you like.
I like this recipe because it’s simple and a good base. It’s even better the next day! Wait for it to cool and freeze in containers or ziplock bags to take less space in your freezer. When you take it out, you can add any hot spices you like or even cooked ground meat, mushrooms, zucchini, etc.
Pour it on nachos! Add shredded cheese! Anything you like! Enjoy 🙂