Vegetarian Chili or is Chilli? (Dairy, Gluten Free, with BPA Free Option)

I did not grow up eating chili so it took my family awhile before we were introduced to this dish.  We have no family recipe so I will admit I have made it several times and was not pleased with the end result.  In one attempt  I accidently added cinnamon thinking  I had grabbed the cayenne.  Low and behold, I was pleasantly surprised.  So after many trials, I have finally figured out a recipe I am happy with; one that does include some cinnamon.  I prefer to make it with dried beans and fresh peeled tomatoes in order to eliminate the BPA which is often found in the cans.

Ingredients

• 1 cup dried black beans soaked and cooked (see below) or 1 large can rinsed
• 1 cup dried kidney beans soaked and cooked (see below) or 1 large can rinsed
• 1 cup dried navy beans soaked and cooked (see below) or 2 cans rinsed
• 1 tablespoon olive oil
• 1 diced onion
• 3 minced cloves garlic
• 2 stalks diced celery
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 1 teaspoon sea salt
• 1 teaspoon cinnamon or 2 tablespoons cocoa
• 1/2 teaspoon cayenne or to taste
• 1 diced zucchini
• 1 diced bell pepper
• 1 diced or shredded carrot
• 2 diced celery stalks
• 1 jalapeno pepper (or to taste)
• 1 pound sliced mushrooms (I use cremini and/or portabello)
• 6-7 fresh peeled and diced tomatoes (see below) or 1 can diced tomatoes with juice 
• 1/2 cup uncooked quinoa (which has been soaked in water for 1 minute and then rinsed)
• 1 cup water/vegetable broth or more depending on desired consistency
• chopped cilantro

Directions

1. In a large pot or Dutch oven heat oil and cook onion until soft.  Add garlic and celery.  Cook for 1 minute.
2. Add chili powder, cumin, cayenne, sea salt, cinnamon and cayenne.  While stirring cook for 1 minute to bring out flavours.
3. Add all the beans, zucchini, bell pepper, mushrooms, tomatoes, quinoa and water.
4. Cook for 35-45 minutes on medium to low heat or until vegetables are soft.  I prefer to let it simmer for another 30 minutes to enhance the flavours.
5. Add 1/4 cup cilantro just before serving and stir into chili or have set aside to add to individual bowls.

Peeling Fresh Tomatoes

1. Boil a pot of water.
2. Put an x with a knife on the bottom of the tomatoes.
3. Place tomatoes in boiling water for 30-60 seconds.
4. Remove and place in cold water.
5. Peel and then chop if needed.

Soaking and Cooking Beans 

*I generally cook extra beans and freeze the remaining.   The method below will create approximately 4-5 cups of beans.

Option 1-soaking then boiling (more environmental, slower)

1. In a large bowl add 2 cups dry beans, rinse with water and remove any poor looking beans.  Add 6 cups fresh cold water to cleaned beans.
2. Let soak for 6-8 hours on counter.
3. Rinse beans and place in a large pot.  Add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.

Option 2- boiling then boiling again (uses more electricity, quicker)

1. In a large pot add 2 cups dry beans, rinse with water and remove any poor looking beans. 
2. Add 7 cups fresh water to cleaned pot and bring to a boil, turn off and let sit for 1 hour  
3. Rinse beans  again and add 6 cups fresh water to the pot and bring to a boil.  Tilting the lid a little let the beans simmer for 1 -2 hours depending on the bean.