Brittany joins us from Jill Skeem's kitchen as the two warm themselves up this morning with a bowl of vegetarian chili.
Here is the recipe:
1 15 oz. can of kidney, pinto or black beans, drained and rinsed
1 14.5 oz. can of crushed tomatoes, Organic Muir Glen Brand
3/4 cup of onion, diced
½ cup of carrots, diced
½ cup of either sweet or white potatoes or rutabaga, diced
1/2 cup corn, frozen or fresh
½ cup peas, frozen or fresh
2 Tbsp. Sesame Oil or Olive Oil
1 Tbsp. chili powder
2 tsp. cumin
1 tsp. oregano
½ tsp. black pepper
¼-1/2 tsp. cinnamon powder
Scallion or cilantro, finely sliced
Heat oil and sauté the onions with a pinch of sea salt 1- 2 minutes. Add carrots and sauté 1- 2 minutes. Then add chili powder, cumin, oregano, cinnamon and ½ tsp. sea salt and sauté a few more minutes. Add the potatoes and the tomatoes (with the liquid) plus 1 can of water and stir well. Add additional water if you like a thinner consistency.
Cover, bring to a boil and then simmer 15 -20 minutes. Add beans, corn, peas and ½ tsp. sea salt and ½ tsp. black pepper, simmer 5-7 minutes. Taste and season more if needed.
Garnish with scallion, cilantro or any other chili toppings you prefer.
Note: This can be served over pasta, rice, couscous etc. Or you can crush tortilla chips onto the chili.
For more of Jill's delicious recipes, please visit www.backtorealfood.com.