It’s that time of year where summer is teasing us with warm days, but then winter comes right back and put us in our place, and reminds us that we aren’t quite there yet. Don’t get me wrong, I love the winter time, but by March I am always looking forward to summer! One of our favorite dishes to cook on cooler evenings is this vegetarian chili. It is light as far as calories and fat, but heavy on the comfort and heartiness!
1 15-ounce can black beans
1 15-ounce can kidney beans
5-6 cups chopped vegetables – it can be carrots, celery, peppers - whatever is in your fridge
1/2 cup of white wine
1 15-ounce can chopped tomatoes, including juice
3/4 cup vegetable broth (more as needed)
2 tablespoons fresh basil or 1 teaspoon dried
2 tablespoons fresh parsley
2 cloves garlic, minced
1/2 cup of chopped white onion
chili flakes, to taste
1 1/2 teaspoons ground cumin or to taste
1/2 teaspoon paprika
salt and pepper
Empty the cans of beans and rinse them well. Once they are rinsed, set them aside. Chop up the vegetables you are using and saute them in a few tablespoons of water. After they have cooked for a few minutes, add the white wine and cook for another two minutes. Add all of the veggies and seasoning to the pot and let it simmer for about 1 hour. You can adjust the spices as needed and to taste, and add more broth if needed. If you like a little spice, adding some hot sauce is never a bad idea. This tastes great on its own, or served with a little put of parmesan! Enjoy!