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Smoky Chili Non Carne 

Check out this delicious recipe for Smoky Chili Non Carne from The Kentucky Fresh Cookbook by Maggie Green, RD. 

For a long time I was faithful to an old Jane Brody vegetarian chili recipe. Her list of spices seemed daunting, but the chili was so full of complex flavor, I kept on making the chili. This recipe for a spice-filled chili is my adaptation of her recipe. When I make chili I'd rather build the flavor than make the chili too hot. If more heat is desired, a shake of hot red pepper sauce does the trick. The smoky flavor and a rich red color come from the smoked paprika.

Makes 10 servings  

2 tablespoons olive oil

1 medium onion, chopped (about 1 cup)

4 large carrots, peeled and sliced thin

2 cloves garlic, minced

2 tablespoons mild chili powder

2 tablespoons ground cumin

2 teaspoons thyme

1 teaspoon smoked paprika

1/2 teaspoon ground coriander

Generous pinch ground cloves

Generous pinch ground allspice

1 teaspoon salt

2 tablespoons pure maple syrup or Kentucky honey

3/4 cup reduced-sodium vegetable juice (one 6-ounce can)

1 1/2 cups diced fresh or canned tomatoes (one 15-ounce can)

1 1/2 cups cooked or canned chick peas, drained (one 15-ounce can)

1 1/2 cups cooked or canned red beans, drained (one 15-ounce can)

1 1/2 cups cooked or canned black beans, drained (one 15-ounce can)

2 cups reduced-sodium vegetable or chicken broth

3 cups cooked brown rice

Chopped avocado for garnish

Sliced green onions for garnish

In a Dutch oven heat the olive oil over medium heat. Add the onion and carrot and cook until the onions are soft and golden, about 10 minutes. Mix in the garlic, chili powder, cumin, thyme, smoked paprika, coriander, cloves, allspice, and salt and cook, stirring, for 1 minute. Stir in the maple syrup or honey, vegetable juice, tomatoes, chickpeas, red beans, black beans, and chicken broth. Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes. Serve over a portion of cooked brown rice and garnish with chopped avocado and sliced green onions.