Vegetable Chugwater Chili
One of my favorite things about living in Wyoming is the sunsets, and the winter wind makes the sky even more striking. On a cold day in January, a bowl of warm vegetable chili sounds just right. The Chugwater chili seasoning adds a rich flavor, and the beans and vegetables, bright and colorful like a western sunset, make a hearty meal.
2 tablespoons olive oil
1 yellow onion diced fine
2 carrots shredded
2 celery stalks diced
1 orange bell pepper diced
1 red bell pepper diced
1 yellow bell pepper diced
3 cloves of garlic minced
3 tablespoons of Chugwater Chili Seasoning
3 cups vegetable broth, chicken broth, or water
1 can of tomato sauce
1 can of fire roasted diced tomatoes
1 can of pinto beans rinsed
1 can of kidney beans rinsed
1 can of chick peas rinsed
1/4 cup of masa harina
1. In a large, heavy bottomed pan heat 2 tablespoons of olive oil over medium-high heat. Just when the oil shimmers, add the yellow onion, carrots, celery, orange bell pepper, red bell pepper, and yellow bell pepper. Stir the mixture until the vegetables soften, about 5-7 minutes.
2. Clear a space in the center of the pan and add the garlic and Chugwater Chili Seasoning. Using a large wooden spoon mash the garlic into the seasoning and cook until it smells really good, about a minute. Stir the Chugwater Chili Seasoning and garlic mixture into the vegetables.
3. Pour the tomato sauce, fire roasted tomatoes, and broth or water into the vegetables. Use the wooden spoon to scrape up any fond that may have accumulated in the pan.
4. Mix in the pinto beans, the kidney beans, and the chick peas. In a separate bowl mix 1/4 cup of masa harina with 1/2 cup of warm water. Pour the thickener into the chili and bring it all to a boil. Reduce the heat and let it simmer at least 20 minutes.
5. Serve Vegetable Chugwater Chili with toasted corn tortillas, lime wedges, and shredded Monterey Jack cheese. The chili will keep at least 3 days in the refrigerator.