This vegetarian chili with its deep, mildly spicy taste and versatility is a great
appetizer; vegetable dish, or entrée, and it improves in flavor when made ahead. For
an attractive buffet presentation, fill a round French bread with the chili and
garnish the top with rings of cheese, sour cream, and chopped tomatoes. Leftovers
make terrific burritos rolled up in tortillas.
Prep Time: 10 minutes/ Cook Time: 30 minutes/All time:40 minutes
Advance Prep: Chili may be refrigerated up to 2 days or frozen.
What you need for Chili
- 2 to 3 tablespoons olive oil
- 2 large onions, peeled and fuely chopped
- 1 large green bell pepper, fuely chopped (about 1 cup)
- 2 cloves garlic, minced
- 1 tablespoon ground cumin
- 1/4 teaspoon cayenne pepper or to taste
- 2 teaspoons paprika
- 2 tablespoons dried oregano
- 1 teaspoon salt or to taste
- 1 can (28 ounces) crushed whole tomatoes
- 3 cans (15 ounces each) black beans, rinsed and drained
For Bread Bowl
- 1 round loaf (about 1 pound) French or sourdough bread
Extra Toppings
- Chopped tomatoes
- Shredded Cheddar or Jack cheese or a combination
- Sour cream
- Chopped green onions
- Chopped fresh cilantro
- Tortilla chips, for serving (optional)
To Make Chili:
- In a large skillet, heat 2 tablespoons olive oil over moderate heat until hot.
- Add onions, bell pepper, garlic, cumin, cayenne, paprika oregano, and salt.
- Cook, stirring frequently; until onions are soft, about 10 minutes.
- If pan is dry, add more oil. Add tomatoes with their juice, black beans, and ¼ cup water.
- Simmer, uncovered, for 15 to 20 minutes, or until thickened slightly.
Storage:
- Chili may be refrigerated up to 2 days or frozen.
- Defrost in refrigerator overnight or at room temperature.
- Reheat on top of stove or in microwave.
To Make Bread Bowl (if using):
- Cut a slice off top of bread. Scoop our bread, leaving a ½-inch shell.
- Reserve scooped-out bread for another use Use shell at room temperature or, if you plan to eat it, bake it at 425°F for 10 to 15 minutes, or until crisp.
Before Serving:
- Spoon hot chili into bread shell. Arrange a circle of tomatoes around outer edge of chili, then a circle of cheese Spoon a dollop of
- sour cream in the center. Sprinkle green onions and cilantro over all.
- Serve with tortilla chips for dipping or on plates with a fork.
- Makes: 16 appetizer servings or 6 main-dish servings
Change of Pace:
- For individual entrées, scoop out sourdough rolls .
- Bake at 375°F for 10 to 15 minutes, or until crisp.
- Fill with chili. Serve with condiments.
