Your Royko Recipe for October, 2018
Royko’s Vegetarian Chili
Crispy vegetables and beans that range from mild to very spicy … you decide.
From: Royko’s Fertile Imagination. Serves 6 to 8
Use your favourite hot pepper(s), or use none. If using fresh hot peppers, remember that the heat is mostly in the ribs and seeds. To turn down the fire by about 75%, remove both before cooking.
1 tbl. olive oil
2 medium chopped onions
2 cloves minced garlic
2 large diced carrots
1 large chopped green bell pepper
1 to 2 seeded, chopped fresh hot peppers
1 cup frozen corn
2 large peeled, cubed potatoes
2 19-oz. cans drained canned stewed tomatoes
1 14-oz. can tomato sauce
1 19-oz. can drained, rinsed red kidney beans
1 19-oz. can drained, rinsed blackeyed peas
Heat oil over medium-high heat in a large saucepan. Sauté onions, garlic, carrots, green pepper and hot pepper until onions are softened but not browned, about 10 minutes.
Add tomatoes and tomato sauce. Bring to a boil, then reduce heat to simmer and cook for 10 minutes. Add potatoes and simmer for another 15 minutes. Add frozen corn and cook for another 10 minutes.
Add kidney beans, blackeyed peas, salt and pepper and cook until potatoes are tender and beans are hot. Remove from heat and let rest, covered, for 15 minutes.
Like all chilis, this one is best if made the day before and left in the refrigerator until the flavours blend.