Vegetable Chili

Recipe Ingredients

3 tablespoons	45ml	Olive oil
1		Red onion - cubed
1		White onion - cubed
4		Garlic cloves - (to 5) - minced
1 1/2 cups	165g / 5.8oz	Cubed celery
1 1/2 cups	165g / 5.8oz	Diced carrots
1 cup	237ml	Red pepper cut into cubes
1		Italian plum tomatoes - (28 oz) - with their juices
1		Tomato paste - (6 oz)
2		Red kidney beans - (15 oz ea)
2 tablespoons	30ml	Chili powder
2 tablespoons	30ml	Cumin
1/2 teaspoon	2.5ml	Cayenne
4 teaspoons	20ml	Chopped fresh basil
1 tablespoon	15ml	Chopped fresh oregano
		Salt - to taste
		Freshly-ground black pepper - to taste
		Garnishes
		Grated cheese
		Chopped onion
		Sour cream

Recipe Instructions

In a skillet heat olive oil. Add red and white onions, garlic, celery, carrots and red pepper. Saute the vegetables until they are softened. Add the tomatoes with their juices. Fill tomato can twice with water and add to skillet along with tomato paste and kidney beans. Stir to combine. Add chili powder, cumin, cayenne, basil and oregano; season to taste with salt and pepper. Simmer for 25 minutes until flavors are blended. Serve with grated cheese, chopped onion, and/or sour cream.

This recipe yields 4 servings.

Source:
CHEF DU JOUR - (Show # DJ-9071) - from the TV FOOD NETWORK

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