Spicy Vegetarian Chili

  1. 1 tablespoon vegetable oil
    1 onion, chopped
    1 red bell pepper, seeded and chopped
    1 green bell pepper, seeded and chopped
    1/2 teaspoon mustard seeds
    1 (28-ounce) can chopped tomatoes
    1 cup canned kidney beans, rinsed and drained
    1 cup canned pinto beans, rinsed and drained
  2. 1 cup sliced mushrooms
    2 carrots, peeled and chopped
    2 jalapeño chiles, seeded and minced
    3 ounces tomato paste
    2 tablespoons chili powder
    1 teaspoon ground cumin
    1/4 teaspoon unsweetened baking cocoa
    1/8 teaspoon ground cinnamon
  1. In a heavy, large pot, heat oil over medium-high heat. Cook onion and red and green bell peppers until soft and golden, about 5 minutes.
  2. Add mustard seeds and cook for 1 minute, stirring often.
  3. Add tomatoes (undrained), kidney beans, pinto beans, mushrooms, carrots, jalapeño, tomato paste, chili powder, cumin, cocoa and cinnamon; stir well.
  4. Reduce heat and simmer, uncovered, for about 40 minutes, or until thickened; stirring occasionally. Serve warm.
  5. Makes 8 servings

Chili Trivia:

  • Chili is the official state food of Texas
  • Cincinnati Chili was inspired by Greek and Macedonian immigrants around the turn of the 20th century
  • The intensity of heat in the taste of the Chile peppers usually decreases as the size of the pepper increases