Substitutions: I like to prepare this with dried beans, but canned can also be used. Try experimenting with different chili peppers. Chipotle and jalapeno peppers are on the moderate side, while peppers like cayenne and Serrano are on the hot side. Toppings are optional, but use low fat or it defeats the purpose. I like yogurt the best because it defuses some of the spice.
Ingredients
8 oz dry pinto beans
8 oz dry red kidney beans
1 15 oz can great northern beans, drained
1 28 oz can stewed, or whole plum tomatoes, crushed by hand
3 roma tomatoes, chopped
1 8 oz. can tomato paste
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 chile pepper, chopped (2 or more if you like it really hot!)
3 medium carrots, finely chopped
6 cloves garlic, minced
3 Tbsp chili powder
1 Tbsp ground cumin
2 tsp oregano (dried or fresh)
2 tsp black pepper
1 dash red curry powder
2 tsp salt
¼ c salsa
1 cup water
2 Tbsp olive oil
Toppings (optional):
½ cup finely chopped fresh cilantro leaves
Shredded reduced-fat cheddar cheese
Plain low-fat yogurt
Instructions
Prepare your dry beans by soaking in a large stock pot. Place beans and cover with 3 times their volume of water, and soak for 1-3 hours. Afterward bring to a boil for 10 minutes; drain and discard water after boiling. Cover with water again. Place lid on pot and simmer beans for an additional 1½ hours. Drain and discard water once again.
In a separate pot, or dutch oven, heat the olive oil over medium-high heat. Add the bell peppers, carrots, salt, onion, and peppers; cook, stirring frequently, until the carrots and peppers soften – about 10 minutes.
Place beans and all remaining ingredients into the pot. Stir well, cover and cook on medium heat for about 2 hours until chili thickens. Reduce heat to low and cook for an additional hour.
Serve in a cup or bowl with toppings.
Recipe by DietSmarter.com at https://www.dietsmarter.com/featured/spicy-vegetarian-chili/