Recipe of the Week: Moosewood’s Best Chili Recipe

This week’s recipe comes from Moosewood restaurant in Ithaca, NY. A hearty vegetarian chili packed with beans and vegetables.

Ingredients:

• 2 tablespoons vegetable oil
• 1 cup onion, chopped
• 3 garlic cloves, minced or pressed
• 1 cup carrots, diced
• 2 cups red bell peppers, seeded and chopped
• 1 fresh hot pepper, seeded and minced
• 1 ½ tablespoons cumin seeds, ground
• 1 tablespoon coriander seeds, ground
• 1 teaspoon dried oregano
• 1 cup fresh or frozen corn kernels
• 1 28-ounce can fire-roasted diced tomatoes
• 1 15-ounce can red kidney beans, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained

Directions:

1. Warm the oil in a covered soup pot on low heat.
2. Add the onions, garlic and salt and coo until soft, about 10 minutes. Add the carrots and bell peppers, increase the heat to medium-high and cook for 5 minutes, stirring often. Stir in the hot peppers, cumin, coriander and oregano and cook for 5 minutes more, stirring occasionally so the spices won’t stick.
3. Add the corn, tomatoes, kidney beans and black beans. Bring the chili to a boil;
   reduce heat, cove, and simmer, stirring often, for at least 30 minutes.