Vegetarian Chili

Turns out I was able to cook tonight, after all! And it's a gray, rainy day here in the northeast, so I decided to brew up a batch of Algerian Chili.

As usual, I took a couple short cuts and made some substitutions, so I could use items already in my pantry. But, no worries - it still tastes incredible!

I used less oil overall and mixed some chipotle oil with extra virgin olive oil for a little more heat. I ran out of fresh herbs, so I substituted dried. I used Goya small white beans instead of dried navy beans, and I opted for a can of fire roasted tomatoes instead of a couple large fresh ones.

I ended up with a smoky, spicy chili that makes a hearty vegetarian meal - served over couscous, of course. And, I opted for a spoon. Here's how I made it:

A few Tbsp olive and chipotle oil
1 large onion, diced
10 cloves garlic, minced
2 cherry peppers, minced
1 Tbsp smoked paprika
4 tsp ground cumin
1 can (6 oz.) tomato paste
1 can (14.5 oz.) fire roasted diced tomatoes
1 box (32 oz.) vegetable broth
2 cans (15.5 oz each) small white beans
2 bay leaves
1 tsp coriander seed
Pinch of ground cayenne pepper
Salt and freshly cracked black pepper, to taste
2 tsp red wine vinegar
1 tsp dried cilantro

In a large saucepan, heat the oil over medium-high heat. Saute the onions till browned. Add the garlic, peppers, paprika and cumin, and cook for a couple minutes. Next, add the tomato paste and cook for another couple minutes till it thickens. Stir in the tomatoes and about a cup of the broth, and bring to a boil. Then, add the beans, remaining broth, bay, coriander, cayenne, salt and pepper. Bring to a boil, reduce heat, and simmer with cover ajar for 30 minutes. Check the seasonings, stir in a splash of red wine vinegar and the cilantro, and serve over prepared couscous.