For those of you feeling the squeeze at the supermarket these days (who isn't?) I have a dynamite recipe for vegetarian chili. But wait! This is the real deal! An honest-to-goodness, stick-to-your-ribs kind of meal. High in protein and fiber, low in fat, sodium and cholesterol, sure to please just about everyone. As written below, it will make 5 servings for about $15.00, even less in some places. Feel free to adjust pinches to dashes, and throw in whatever else sounds good!
Mama's Recession Chili
1-2 cloves garlic, minced
1 cup chopped onion
2 teaspoons olive oil
2 tablespoons soy sauce
1/2 cup water
1 red bell pepper, chopped
1 green bell pepper, chopped
1-2 finely chopped jalepeno peppers
1/2 teaspoon ground coriander
1/4 teaspoon cayenne pepper
1 teaspoon ground oregano
1/2 teaspoon ground parsley
1 1/2 teaspoons chili powder, or more to taste
One 28-ounce can whole, peeled tomatoes, with juice
1 can cooked black beans, drained and rinsed
1 can cooked kidney beans, drained and rinsed
1 can cooked pinto beans, drained and rinsed
In a medium saucepan, sautee the garlic and onions in the oil and soy sauce on medium to high heat. Stir in the bell peppers, jalepeno pepper and water and cook until soft. Stir in parsley, oregano and spices.
Chop tomatoes and add them to the pot (saving juice in a bowl on the side in case the chili dries out). Add the beans.
Simmer for 45 to 70 minutes, stirring occasionally. After about 20 minutes, you can taste and adjust your seasonings. If you still need more kick, add some crushed red pepper, or some more cayenne pepper. If your chili looks dry, add some of the juice from the canned tomatoes.
Serve with tortilla chips, tortillas or alone.