Michael Smith's Vegetarian Chili
- serves 6
Chili at its best - without the beef!
1 splash olive oil
1 onion, chopped
1 heads garlic cloves, chopped
2 carrots, small cubes
2 Tbsp chili powder
2 Tbsp cumin
2 Tbsp dried oreganoFor the Chili
1 28 oz can whole tomatoes
1 5 ½ oz can tomato paste
3 cup water
1 cup barley
1 19 oz can kidney, red or black beans, drained and rinsed
1 chipotle pepper in adobo sauce, minced
1 tsp salt
2 cup frozen corn
2 cup frozen edamame
fresh cilantro sprigs
1. Splash the oil into your favourite heavy soup pot preheating over medium-high heat. Toss in the onions, garlic and carrots and sauté, stirring frequently, until the aromatic vegetables heat through, brighten and lightly colour, 5 minutes or so. Stir in the chilli powder, cumin, and oregano. Continue cooking and stirring as the spices heat through, lose their staleness and become fragrant, just a minute or two.For the Chili
1. Stir in the tomatoes, tomato paste, water and barley, taking a moment to break up the tomatoes with a wooden spoon. Add the beans, chipotle pepper and salt. Bring the works to a boil, then adjust the heat to a bare simmer. Cover then cook until the barley tenderizes, the chilli thickens and all the flavours blend, 25 minutes or so. Stir in the corn and edamame and continue cooking just long enough to heat them through.
2. Ladle into serving bowls top each serving with fresh cilantro sprigs and, if you like, Cilantro Sour Cream and Crispy Tortilla Strips. You may even continue cooking and fashion this chilli into Vegetarian Chili with Sweet Potato baked on top!
3. Serve and share!