Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
South of the Border Veggie Chili
1â�„4 cup olive oil
21â�„2 cups diced yellow onions
3â�„4 cup diced red bell pepper
1â�„2 cup diced yellow bell pepper
1 large or 2 small jalapeÃ±o peppers, seeded and minced
2 TBS minced cilantro stems
11â�„2 TBS minced garlic
2 TBS chili powder
1 tsp. ground cumin
1â�„2 tsp. chopped oregano
11â�„2 tsp. salt
2 cans diced tomatoes, with juices
6 cups vegetable or chicken stock
4 cups chili beans
4 cups pinto beans
1 cup yellow corn
2 tablespoons freshly chopped cilantro leaves
Sour cream, grated sharp cheddar cheese, chopped green onions and fried tortilla chips or strips, for serving
Preheat the oven to the broil setting.
In a large Dutch oven over medium-high heat, add 2 tablespoons of the olive oil and saute the onion and bell peppers until soft and lightly caramelized, about 6 minutes. Add the jalapeÃ±o, cilantro stems, garlic, chili powder, cumin, oregano and 11â�„2 teaspoons of the salt and cook, stirring, until fragrant, about 2 minutes. Add the tomatoes and vegetable stock, bring to a boil, reduce heat to a simmer and cook for 10 minutes. Add the beans and corn and continue to cook at a simmer until the flavors come together, 30 to 40 minutes longer.
Serve the chili hot, with bowls of the sour cream, cheddar cheese, green onions, chopped cilantro and crispy tortilla chips or strips on the table to use as garnish, if desired.
(This recipe was contributed as part of a "Cook of the Week" feature.)