Jul 16

Almost Perfect Chili: If the tex-mex won’t come to you, you’ll just have to make it

For years, I have been trying to find the perfect Chili recipe. To be perfect, a chili had to have the following characteristics:

  • It must have a rich, savory flavor
  • It must be vegetarian
  • It must be spicy
  • it must take as little work as possible to make

That last point was always the most important. When I was still cooking everything from scratch because I was giving two years of my life to the US Government, my chili was not the best. Perhaps it was my lack of patience that did me in. However, ladies and gentlemen of the Blogosphere, I think I am almost at the point of making the perfect chili. I took the Vegetarian Chili recipe from and adapted it to fit the items I already had on hand.

Almost Perfect Chili
1 tb. olive oil
2 medium onions, chopped
1 yellow pepper, diced
2 cloves garlic, minced
1 tsp. cumin
1 tsp. oregano
1-1 1/2 jalapeno peppers, without the seeds
2 15-oz. cans black beans, drained
1 15-oz. can kidney beans, drained
1 15-oz. can great northern beans, drained
1 15-oz. can diced tomatoes
1 cup mushrooms, sliced
1 can tomato paste
2 cups vegetable stock
1/2 can water

1. Heat oil in large pot over medium-high heat. Add onions, and green pepper and saute until translucent.
2. Add garlic, cumin, oregano and jalapeno peppers and saute until everything has sweated but not browned.
3. Add beans, tomatoes, paste, stock, mushrooms and water. Bring to boil. Reduce heat and simmer 30-45 minutes, or until thickened. Salt and pepper to taste

I think what made it so good was the vegetable stock. It was a bit mild to my taste, so I will spice it up next time by adding some of the jalapeno seeds. But it’s a tasty, healthy dish that people will be impressed by with no effort on your part.

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