Ah, chili … one of my favorite things. I came across this lovely vegetarian chili recipe over a decade ago, shortly after I went vegetarian and my family assumed I’d instantly drop dead from a lack of protein. ;) As I recall, I served it to a crowd at a literary event at my university, and it was an instant hit.

This chili is robust and delicious made with black or kidney beans (my husband prefers it with kidney beans, and I don’t entirely disagree with him, though the original recipe calls for black beans), and it can be as spicy or mild as you like. But having said that, this chili *does* contain at least 1 hot pepper to give it flavor. Choose the mildest jalapeno and add a small amount of that small pepper if you’re heat-averse, or add in up to double the recommended amount if you like your chili super spicy. (I’d err on the side of fewer peppers and add more during the simmering stage if it’s not quite spicy enough for you.)

This chili stirs up quickly and only needs to simmer for 20-30 minutes, so it’s great if you’re pushed for time and still want a tasty meal.

Here’s what you need:

- 3 medium or 2 large onions, chopped
- 1 28-oz container no-salt-added diced tomatoes (I typically use Pomi brand chopped tomatoes)
- 1 small green chile such as a jalapeno, deseeded and chopped very finely
- 1 additional very hot small green chile such as a habanero, deseeded and chopped very finely (optional — I do not use this second chile)
- 2 clove fresh garlic, peeled and minced
- 2 tbsp. chili powder
- 3 tsp. ground cumin
- 1/2 tsp. agave nectar or 2 tsp. apple juice (optional)
- 2 14.5-oz. cans no-salt-added black beans or kidney beans, drained and rinsed

In a large pot, saute chopped onions in water or 2 tsp. extra virgin olive oil over medium heat for 5 minutes till soft. Reduce heat to low and cook until onions are completely translucent and tender. Add in chopped chiles, garlic, chili powder and cumin; cook for 2-3 minutes.

Add in tomatoes and juice (chop tomatoes into smaller pieces if using whole tomatoes), along with 1/2 cup water and agave (optional, but it mellows out the flavor a bit). Stir well.

Add in beans and cook for 20 minutes (or longer — the longer the better the flavors meld). Add up to another 1/2 cup water if needed.

Serves 4

Healthy eating notes:

This tastes great alone, served over a bed of lettuce and topped with chopped tomato and scallions, or with a small portion of brown rice. I imagine it would also work in a burrito as well if you added the smaller amount of water.

Be careful when chopping and deseeding peppers. I highly recommend using rubber gloves, and wash your gloves and all cooking utensils carefully afterward. The seeds are the hottest part of chiles, so it is generally recommended to discard them. I always sample a tiny piece of chile to determine how hot it is before adding the batch to this recipe to avoid getting it too hot to enjoy.

Conventional chili powder typically has salt added — and enough to be a problem if you’re watching your salt intake. Penzey’s sells a no-salt-added chili powder that is delicious, and you can check your local health food store for other no-salt-added options.

Notice that I do not add any salt to this (or any other) recipe; we get plenty of sodium from the whole foods we eat, though you can salt to taste if you wish.

Copyright 2009 Jennifer McCay

www.LeanGreenMama.com