Vegetable Chili with Heirloom Beans

My hay fever has been going crazy for the past week, so it was a perfect day for chili. As it happens, I'm supposed to bring a huge pot of chili to school tonight. I decided to make vegetable chili and use heirloom beans instead of chicken. Look how beautiful these beans are!

And here's the chili.

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Vegetarian Chili

INGREDIENTS:

- 5 yellow onions, chopped
- 1/4 c. olive oil
- 8 cloves garlic , minced
- 4 red bell peppers, chopped
- 4 yellow bell pepper, chopped
- 2 t. chili powder
- 2 t. cumin
- 1/2 t. red pepper flakes
- 1/2 t. cayenne
- 4 t. kosher salt
- 4 28 oz can whole peeled plum tomatoes in puree, undrained
- 1/2 c. fresh basil, chopped
- tortilla chips
- cheddar cheese
- sour cream
- avocado
- 6 c cooked beans


METHOD:

Cook the onions in the olive oil over medium-low heat for 10-15 minutes, until translucent. Add the garlic and cook for 1 more minute. Add the bell peppers, chili powder, cumin, red pepper flakes, cayenne, and salt. Cook for 1 minute. Crush the tomatoes by hand or in batches in a food processor fitted with a steel blade. Add to the pot with the basil. Bring to a boil, then reduce the heat and simmer, uncovered, for 30 minutes, stirring occasionally.

Add the beans, and serve with additional basil on top. Grated cheddar cheese and avocado slices are a nice, too!


SERVINGS: 12-15

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