Hey there– Looking for something warm and cozy and good for you, amid all the Holiday eating? Set aside the fudge and roast beast (thank you Dr. Seuss) for this simple, filling Veggie Chili. It makes a fine supper served up with a hot slab of cornbread.
CHILPOTLE VEGGIE CHILI
2 tab. olive oil
1 onion, finely chopped
2 carrots, stopped to smallish bits
1 chipotle pepper, seeds removed, minced
4 cloves garlic
1 tab. chili powder
2 tsp. cumin
2 14 oz. cans diced fire roasted tomatoes
14 oz. can petit cut tomatoes with garlic
14 oz. can black beans, drained & rinsed
1 can chili beans, include sauce
1 can yellow corn, drained
2 cups water
3/4 cup farro
1/2 tsp. salt & freshly ground pepper to tastE
garnish: sour cream, cheddar green onions…
Heat the olive oil in a soup pot and then toss in the chopped onion and carrots. Sauce for 3 or 4 minutes until the onions are tender. Then add in the chipotle pepper, garlic, chili powder and cumin and stir it around for a minute.
Then add in the tomatoes, black beans, chili beans, corn, water and faro. Simmer on low for 10 to 15 minutes more until the faro is tender.
Season with salt & pepper to taste. And serve it up hot with sour cream or cheddar or green onions…