Low & Slow Wins The Race
I've been thinking about making this Hungry Girl Recipe for a while and I finally made it yesterday. It does have a long cooking time but the slow simmer is really the only way to develop and meld all the phenomenal vegetable flavors (and there are tons of vegetables!). Once you take a bite of this vegetarian chili, all else will be forgotten.
HG Dan Good Chili
2.25 cups crushed tomatoes
1.5 cups diced tomatoes with jalapenos or green chiles
1 jalapeno, sliced
2 tsp. chili powder
1/2 tsp. cumin
1 clove garlic, minced
1 cup carrots, chopped
3/4 cup onions, chopped
1 large green pepper, chopped
1 cup portabello mushrooms, chopped
6 oz. black beans
1/2 cup frozen corn, defrosted
1/2 tsp. Worcestershire sauce
hot sauce, to taste (optional)
1. Place crushed tomatoes, diced tomatoes, jalapeno, chili powder, and cumin in a large pot. Stir over low heat.
2. Once mixture is heated through, stir in garlic and continue to cook for 5 minutes, stirring occasionally.
3. Add in carrots and continue to cook over low heat.
4. Meanwhile, bring a large nonstick pan sprayed with nonstick spray to medium heat. Saute onions, peppers, and mushrooms for 3-5 minutes (pepper and onions should still have a touch of crunchiness).
5. Season onions, peppers, and mushrooms with salt, than transfer to pot.
6. Stir in beans, corn and Worcestershire sauce to pot. Add hot sauce to taste, if desired. Mix very well.
7. Cook over low heat for about 2 hours, stirring every 20 minutes. Chili is ready when carrots have lost their crunch.
Nutrition Information--approximately 130 calories per serving (1 cup)