shortcut chili
This is a meatless chili. I have never put any meat in it. It doesn't need it at all. It is a very different Chili. I found this recipe years in a magazine (can't even remember which one). I have revised it to my liking. This is one recipe you can do with different beans. I like to use dry beans and mix different ones together cook them and use them in this recipe. Hope you enjoy it!
prep time
15 Min
cook time
30 Min
method
---
yield
Ingredients
- 1/2 cup apple juice
- 2 cups chopped onions
- 1/2 cup chopped celery
- 1/2 cup chopped carrots
- 2 -3 tablespoon minced jarred or fresh garlic
- 2 teaspoons ground cumin
- 4 teaspoons chili powder, or to taste
- 6 cups canned blacked beans or any canned beans or dry beans that have been cooked. i personally use beans i have cooked plus use several different kinds
- 2 cups vegetable stock
- 2 teaspoons honey or sugar
- 1/4 cup chopped green chilies or jalapenos
- 16 ounces chopped canned tomatoes with juice
- - salt and pepper to taste
How To Make shortcut chili
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Step 1In a large Dutch Oven over medium heat bring apple juice to a boil. Add onions saute stirring 2 minutes. Add celery, carrots, garlic, cumin and chili powder to taste, saute stirring 3 minutes.
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Step 2Add beans, stock, honey or sugar, chilies and tomatoes. Increase heat to high, cover pot and bring chili to a boil. Reduce heat to medium simmer, covered for 20 minutes stirring occasionally. (Adjust heat so that chili is cooking rapidly but not scorching.)
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Step 3To thicken,place 1 cup chili in blender and carefully puree (it will be hot) on low speed. Return pureed chili to pot. Adjust seasonings, add more chili powder if desired.
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Step 4Top with cheese and sour cream if wanted
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Chili
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