Recipe: 3-Bean Vegetarian Chili with Salsa Fresca (Joy of Cooking)

VEGETARIAN CHILI



2 tablespoons olive oil
1 cup chopped peeled carrots
1 cup chopped red bell peppers
1 cup chopped green bell peppers
1 cup chopped onions
2 cloves garlic, minced
1 to 2 fresh green chili peppers, seeded and finely chopped, or 1 chipotle pepper in adobo sauce, minced
1 tablespoon ground ancho chili pepper
1 tablespoon ground cumin
1 (28 ounce) can plum tomatoes, with juice, coarsely chopped
1 (16 ounce) can red kidney beans, rinsed and drained, or 1 1/2 cups cooked (about 1/2 cup dried)
1 (16 ounce) can cannellini beans, rinsed and drained, or 1 1/2 cups cooked (about 1/2 cup dried)
1 (16 ounce) can black beans, rinsed and drained, or 1 1/2 cups cooked (about 1/2 cup dried)
1 cup tomato juice
Salt to taste
FOR SERVING:
Sour cream
Salsa Fresca (recipe follows)
Chopped fresh cilantro

Heat olive oil in a large saucepan over medium heat. Add carrots, bell peppers, onions, and garlic. Cook, stirring, until the onions are golden, 12 to 15 minutes.

Add chili peppers and cumin. Cook, stirring, for 2 minutes.

Stir in tomatoes, beans, tomato juice, and salt to taste. Bring to a boil. Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the flavors are blended, adding more tomato juice or water as needed, about 45 minutes.

Season and serve with sour cream, Salsa Fresca, and cilantro.

SALSA FRESCA
Makes about 2 cups

"This recipe for Mexican salsa is easily doubled or tripled, but try to make only as much as you will use immediately, as it loses its texture on standing and the chili peppers increase in heat. Regional variations include using scallions or white or red onions, water instead of lime juice, and in Yucatan, sour-orange juice instead of lime juice. Any sort of fresh chili pepper can be used. Rinsing the chopped onions eliminates the biting aftertaste that could otherwise overwhelm the other ingredients."

1/2 small white or red onion or 8 slender scallions, finely chopped, rinsed, and drained
2 tablespoons fresh lime juice or cold water
2 large ripe tomatoes, or 3 to 5 ripe plum tomatoes, seeded, if desired, and finely diced
1/4 to 1/2 cup chopped fresh cilantro (leaves and tender stems)
3 to 5 Serrano or fresh jalapeno peppers, or 1/4 to 1 Habanero pepper, or to taste, seeded and minced
6 radishes, finely diced (optional)
1 medium clove garlic, minced (optional)
Stir together well. Season with:
1/4 teaspoon salt, or to taste

Combine onion and lime juice in a medium bowl. Prepare the remaining ingredients, setting them aside, then add all together to the onion mixture. Serve immediately.

Makes 8 servings
Source: Joy of Cooking by Irma S. Rombauer, Ethan Becker, Marion Rombauer Becker