3 tablespoons chili powder (mix different types for added depth of flavor)
1 tablespoon kosher salt
1/2 teaspoon fresh ground black pepper
Other ingredients
1 28-ounce can crushed tomatoes
1 6-ounce can tomato paste
1-3 cups tomato juice (Start with 1. Add more at the end to thin, if necessary)
1 1/2 cups water
1 cup bulgar wheat (substitute 1 cup quinoa for gluten free)
1/3 cup dry white wine
3 tablespoons fresh lemon juice
1 tablespoon worcestershire sauce* Note for strict vegetarians: some brands of Worcestershire sauce contain anchovies. If you omit the Worcestershire sauce, the chili will still be delicious.
Have all of the ingredients ready: chopped veggies in one bowl, spices measured out in a small bowl, cans opened.
Heat olive oil over medium heat in a large pot or dutch oven. Add chopped veggies and spices. Sauté, stirring, for 2 minutes. Add the rest of the ingredients, using only 1 cup of the tomato juice. Bring to a boil. Lower to a simmer and cook, stirring occasionally, for 20 minutes, uncovered. Add additional tomato juice if you want to thin the chili. Season to taste with salt and fresh pepper. Serve with assorted toppings.
0 Comments:
Post a Comment