Veggie
Chili
Well, I'm sure you agree! It's a "Chili" time of year! How do chili cook off winners get such a rich taste? Yes chocolate! Try it and you'll agree.
Below I'm am sharing with you a chili recipe that I have been making for years. I have served it to all sorts of friends and family, hard core meat eaters and veggie friends alike. I've not gotten any complaints yet. So give this Chili recipe a try and stand back for all the complements. Don't blush, just say thank you and smile.
Ingredients
2
tlbs spoons of Olive oil
1
med Onion
6
to 8 Mushrooms (sliced)
2
sweet peppers (multi colours)
3
Cloves of Garlic
1
med eggplant (cut into small squares)
3
teaspoons of Chili Powder
pinch
of hot dry pepper to taste (only if you like your chili really hot)
3
tlbs coco powder
1
can of whole Tomatoes or equivalent fresh tomatoes (diced)
4
cups of filtered or distilled water
1
Can of Black Beans (equal amount of fresh boiled beans)
Salt
(to taste)
Fresh
Cilantro on top of each bowl at serving
Directions
Sauté
chopped onions in the olive oil
Add
the rest of the vegetables, stirring as they are added
Simmer
on med heat.
Chop
up and add the tomatoes and the black beans.
Stir
and simmer for 10 min.
Add
chili powder, chopped garlic and cacao powder. Stir and simmer till veggies are
not floating any more.
Salt
to taste
Chop
fresh cilantro leaves and sprinkle on chili in a bowel as it is served
Enjoy
a great, fresh and wonderful tasting chili
Make
lots and freeze some to eat on a crazy busy day.
Hint:
the vegetables in the recipe are only suggestions. I’ve made this chili with a
good variety of vegetables. So go nuts and change it up every time you make
this recipe.
