Over 9000 Alarm chili

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  • 3 cups dried red kidney beans
  • 1 1/2 cups dried black beans
  • 2 tablespoons olive oil
  • 1 medium yellow onion, chopped
  • 1 large carrot, chopped
  • 1 stalk celery, chopped
  • 1 medium green bell pepper, cored, seeded and chopped
  • 1 medium red bell pepper, cored, seeded and chopped
  • 3 cloves garlic, finely chopped
  • 1 to 3 tablespoons finely chopped chipotles
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1 1/2 teaspoons unprocessed sea salt
  • 1 (28 ounce) can diced tomatoes, with liquid
  • 4 cups water


  • Soak the dried beans in water for a few hours before making your chili. Heat the oil in a large pot over medium heat. Add the onions, carrots, celery, peppers and garlic and cook for 10 to 12 minutes, until vegetables are softened but not browned.
  • Add chipotle chilies, oregano, cumin, chili powder and salt. Stir to blend. Add tomatoes and 4 cups water. Gently simmer over low heat, uncovered, for 15 minutes.
  • Add the beans and simmer an additional 45 to 60 minutes on low heat, until the beans are soft. You can add more water if you prefer a more liquid chili.
  • Serve hot and garnish individual bowls of the vegetarian chili with green onions or cilantro.

Serving Suggestions:

  • Try it with tortilla chips or tasty sourdough bread as a warming meal starter or snack.
  • As an entree, pair it with healthy brown rice, boiled potatoes, or your favorite whole wheat pasta.

Source of recipe: http://vegweb.com/recipes/colorful-vegetarian-chili-chipotle-chilies