Chili sin Carne

So a couple things. One is that while I am not a vegetarian this is a vegetarian—and accidentally vegan—chili recipe. I do eat meat at work simply because of the nature of what I do for a living (cook other people’s food) but when not at work I generally do not eat meat. Thus the translation of this recipe, Chili sin Carne (Chili without Meat).

Also, this is just one of a gazillion recipes for chili. You or whoever may have your own version, and that’s great, but this is one I put together for lunch today while waiting for a plumber to arrive to install a new hot water heater..

Lastly, as I state with all of my recipes (or at least most of them), this one is not carved in stone. It is merely a suggestion. If you don’t prefer other vegetables, substitute those with which you do. This recipe will also suit itself to meat as well. And if you want it more spicy or less spicy adjust the seasoning to your taste. These ingredients are simply what I had in my fridge and on the kitchen shelf, but it is delicious.  Enjoy.

Chili sin Carne

Makes about 3 quarts

4 tablespoons olive oil
1 medium onion, diced
1 green bell pepper, diced
2 jalapeno peppers, minced
2 carrots, diced
1 medium zucchini, diced
12 mushrooms diced
1 medium potato, diced
4 cloves garlic, minced
4 tablespoons chili powder
3 tablespoons smoked paprika
2 tablespoons ground cumin
1 tablespoon ground oregano
1 tablespoon sugar
2 teaspoons salt
2 cups vegetable broth
1 (28 oz.) can crushed tomatoes
1 (15 oz.) can black beans, rinsed
1 (15 oz.) can white beans, rinsed

Heat the olive oil over medium-high heat in a heavy-bottomed pot. Add the onion, bell pepper, jalapeno pepper, carrots, and zucchini. Cook and stir the vegetables for about 5 minutes, or until the juice evaporates and they begin to sizzle in the oil. Add the mushrooms, potato, and garlic. Cook and stir for another few minutes, or until the juice again evaporates and the vegetables begin to sizzle in the oil. Lower the heat then add the chili powder, smoked paprika, cumin, oregano, sugar, and salt. Cook and stir the spices for a couple minutes, then add the vegetable broth and crushed tomatoes. Stir the chili then add the black and white beans. Bring the chili to a simmer and cook it slowly for 30-60 minutes, stirring frequently. If it becomes too thick add water or additional broth.