Wednesday, February 01, 2012

From Recipe Box: The Soup Pot - Vegetarian Chili

Did you know that January was National Soup Month?  Yeah, well I didn't either... and now it is February and I am going to celebrate it. Hee hee, I think that is just kind of like me, eh?

Soups are comforting.  Winter months give way to soups and stews that just warm your belly and toes on a cold day.  January has been not been a typical "Winter" for us here in our neck of the woods.  I believe we had only one week where it rained and stormed.  That was it.   I remember some days hitting a high of 80 degrees -- in January in the Pacific Northwest!!

Well, I do love soups and I want to celebrate...  I am going to celebrate having at least (maybe more!) a soup a week, and they will be vegetarian!

Join me.

Share some of your favorite soup, stew, chili, goolash recipes.
Here is this week's recipe :

photo credit

2 tablespoons canola oil
1 1/2 cups chopped yellow onions
1 cup chopped red bell peppers
2 tablespoons minced garlic
2 to 3 serrano peppers, stemmed, seeded, and minced, depending upon taste
1 medium zucchini, stem ends trimmed and cut into small dice
2 cups fresh corn kernels (about 3 ears)
1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean and cubed
2 tablespoons chili powder
1 tablespoon ground cumin
1 1/4 teaspoons salt
1/4 teaspoon cayenne
4 large tomatoes, peeled, seeded and chopped
3 cups cooked black beans, or canned beans, rinsed and drained
1 (15-ounce) can tomato sauce
1 cup vegetable stock, or water
1/4 cup chopped fresh cilantro leaves
Shredded monterey jack cheese (optional), for garnish
Chopped cilantro (optional), for garnish
Sour cream (optional), for garnish
Lime wedges (optional), for garnish
  1. In a large, heavy pot, heat the oil over medium-high heat. Add the onions, bell peppers, garlic, and serrano peppers, and cook, stirring, until soft, about 3 minutes. Add the zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes. Add the chili powder, cumin, salt and cayenne, and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
  2. Remove from the heat and stir in the cilantro. Adjust the seasoning, to taste.
  3. To serve, ladle the chili into the bowls. Top each serving with shredded cheese, cilantro, sour cream, and a lime wedge, if desired.
Makes 6 to 8 servings.

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