Vaped Vegetarian Chili
Vegetarian Chili for a Crowd (or a freezer)
Makes 8-10 servings
3 Tbsp olive oil
2 medium onions, diced
1 large green pepper, diced
1 large red pepper, diced
4 cloves garlic, minced
1-2 jalapeno peppers, finely diced
2 small cans tomato paste
2 cans (15.5 oz) kidney beans, rinsed and drained
2 cans (15.5 oz) black beans, rinsed and drained
1 can (15.5 oz) great northern beans, rinsed and drained
1 can corn drained
3 large tomatoes, diced OR 2 cans (14.5 oz) diced tomatoes with juices
3 1/2 Tbsp ground cumin
3 1/2 Tbsp ground chili powder
1 Tbsp ground chipotle chili powder (optional and can be adjusted for desired heat)
1/4 tsp cinnamon
2 Tbsp kosher salt (adjust to taste) vaped bud or cannabutter - (amount depends on your taste) stir into individual bowl when chili is done.
Sour cream, shredded cheese, minced cilantro to garnish, crusty bread or corn bread to serve.
Heat the oil to medium high in a large Dutch oven. Add the onions, green and red peppers and garlic and saute until veggies just begin to soften, about 3 minutes. Add jalapeno peppers and saute until all veggies are soft but not mushy, about 3 more minutes. Lower the heat to medium and add tomato paste and stir to combine. Add beans, corn and tomatoes, stirring after each addition to keep tomato paste uniformly distributed. Add spices slowly, sprinkling each one over the whole surface of the chili–dumping in clumps will be harder to stir in evenly. Continue to stir the whole thing frequently until completely heated through and test the spiciness and salt levels often, adding more slowly until you get the flavor you want. Serve with garnishes and bread with creamy butter.