Best Hearty Vegetarian Chili!

Hello Everybody!

This is one of my favorite recipes for a cold, winter day. This chili is thick, hearty, and flavorful! You can substitute various vegetables for what is available and still have an equally good meal. It's been cooked in a crock pot and in a pot on the stove. It was a big hit at my Thanksgiving potluck at work.

If you like to pre-make lunches for the week this is perfect because the leftovers taste even better!

I hope you like it! :) Enjoy!

2 (14.5 oz) cans diced or whole tomatoes or approximately 10 fresh plum/roma tomatoes

1 (15 oz) can tomato paste/sauce

1 (15 oz) can kidney beans or ahead of time cook approximately 1/2 c. kidney beans (dry volume)

1 (15 oz) can black beans or ahead of time cook approximately 1/2 c. black beans (dry volume)

1 1/2 tbsp chipotle chili powder

2 tsp cumin

1 1/2 tsp paprika (smoked is better!)

1 1/2 tsp sugar

1/2 tsp cayenne (red) pepper

1/2 tsp ground coriander (if you have a mortar and pestle - fresh is WAY better!)

3 tbsp olive oil

1 green poblano pepper, diced

1 red (spanish) onion

3 cloves garlic

5 c. water (don't skimp! my friend made this mistake...once...)

1 c. quinoa (any color)

corn cut from 2 corn cobs

juice from 1 lemon

big hand full of cilantro, chopped up (adding cilantro stems is okay!)

avocado diced (optional)

sharp cheddar cheese (optional)

TOMATOES

So, although I took a picture of a whole tomato I became lazy when I started to make it and changed to whole, canned tomatoes. To use whole, fresh tomatoes: (1) boil some water, (2) put tomatoes in water for about 3-5 minutes, (3) drain tomatoes, (4) cool tomatoes, (5) peel skin off tomatoes, (6) chop up tomatoes and put them in a bowl for the recipe

BEANS

I'm super lazy with cooking beans: (1) beans + boiling water, (2) cook beans until soft all the way through, (3) drain water and discard water. Done! Do I pre-soak the beans? No - that goes along with the laziness thing and they always taste good in the recipe.

1. In a pot or crock pot mix the canned tomatoes (or fresh tomatoes), tomato paste, chili powder, cayenne pepper, cumin, salt, coriander, paprika, sugar, and beans.

2. Set aside

3. Heat oil to medium-high heat

4. Add garlic and stir it around the oil for 20 seconds.

5. Add poblano pepper and cook for about 3 minutes stirring constantly.

6. Add onion.

7. Stir vegetables around until they are becoming slightly toasty (beginnings of maillard reactions)

8. Pour into tomato mix and stir.

9. Add water and bring to a boil.

10. Add quinoa and boil for about 20 minutes.

11. While the chili is boiling you can cut up the corn and then mix it with the cilantro and lime juice (set aside).

12. When the chili is done cooking add the corn mix, take off the heat, and set aside for an additional 10 minutes.

13. Dice or slice avocado.

14. Shred up some cheddar cheese - sharp is best!

15. Serve and enjoy!