Hill O' Beans Vegetarian Chili
From The Soup Mix Gourmet (Canada, UK), by Diane Phillips.
My complaint with some vegetarian chili is that it doesn't have enough flavor, but this thick, hearty chili, filled with chunky vegetables and lots of beans, fills the bill. The dry soup mix intensifies the flavors and helps to make this a meal your family will look forward to. This chili is best made a day or two ahead of time so that the flavors can meld, but you can also put it together in less than an hour.
2 tablespoons olive oil
2 cups chopped onion
4 cloves garlic, coarsely chopped
2 Anaheim chiles, seeded and chopped
2 teaspoons chili powder
1 teaspoon ground cumin 1 envelope Lipton Fiesta Herb with Red Pepper Soup Mix
One 28-ounce can chopped tomatoes, with their juices
1 cup water or vegetable broth
2 tablespoons fresh lime juice
One 15-ounce can black beans, drained and rinsed
One 15-ounce can garbanzo beans, drained and rinsed
One 15-ounce can kidney beans, drained and rinsed
One 15-ounce can pinto beans, drained and rinsed
2 cups corn kernels, either cut fresh from the cob or frozen (and defrosted)
1/2 cup chopped fresh cilantro leaves
Sour cream, grated mild cheddar or Monterey Jack cheese, chopped red onion, and chopped jalapeños for garnish
In a 5-quart Dutch oven, heat the oil over medium heat, add the onion, garlic, and chiles, and cook, stirring, until the vegetables have softened a bit, 3 to 4 minutes. Add the chili powder, cumin, and soup mix and cook, stirring, for 2 to 3 minutes to allow the oils in the spices to cook. Add the tomatoes, bring the mixture to a boil, and add the water or vegetable broth and lime juice. Add the beans and corn and bring the chili to a simmer. Reduce the heat to medium-low and simmer the chili, partially covered, for 30 minutes.
Stir in the cilantro and serve the chili garnished with sour cream, cheese, red onion, and jalapeños. Leftover chili can
be frozen for up to 6 weeks.
Yield: Serves 8