Vegetarian Chili

Super Bowl Sunday, February 7, 2010

This is the recipe I make to feed a Super Bowl crowd every year, but this year it turned out particularly delicious.

Ingredients
2 cups black or red beans, or a combination, sorted and soaked (4-6 hours or overnight in the fridge)
4 t. cumin seeds
2 t. dried oregano
3 onions, finely diced
3 T. oil
5 garlic cloves, coarsely chopped
4 t. sweet paprika
2 T. chili powder
1-2 green peppers
1 red pepper
1 large or 2 small mild chile peppers, chopped
1/2 pound mushrooms, quartered or whole
2 large tomatoes, chopped, juice reserved
15 oz. can tomatoes, organic if possible
1 sm. can tomato paste
1/4 c. chopped cilantro, plus some for garnish
dash red wine vinegar (optional)
Garnishes: sour cream, plain yogurt, roasted chiles, cilantro, cheese (smoked cheddar was a big hit)

Preparation Instructions
1. Drain beans. Put in pot with fresh water to cover by 4 inches. Boil 5-10 minutes. Lower heat and simmer partially covered.
2. Toast cumin seeds in dry skillet over medium heat. When fragrant, add oregano, shake pan and turn off heat. When cool, grind to a powder.
3. Saute onions in oil 5 minutes. Add green & red peppers. Saute another 5 min. Add garlic, 2 t. salt, cumin mixture, paprika, and chili powder. Lower heat and cook until onions are soft.
4. Add fresh tomatoes (with their juice), canned tomatoes, chopped chile peppers, and the cilantro. Simmer for 15 minutes, then add this mixture to the beans. Cook 30 minutes.
5. Add tomato paste and mushrooms. Cook another 15 minutes.
6. Check for salt. If too acidic, add 1-2 T. sugar. Add vinegar to bring flavors to life. Garnish as desired. (This can continue to simmer on very low heat for a couple hours.)

Note: During cooking, make sure water level stays on inch or two aboe the beans. Adjust spiciness by adding or subtracting paprika, chile powder, fresh chiles, and garlic.