| Vegan Chili |
[Nov. 20th, 2009|12:02 pm] |
This is a new recipe created from a combination of three or four vegetarian and non vegetarian chilies. There was a chili contest at work this week, and I wanted to expand the pool of people who could eat my chili, so I decided to enter a vegetarian dish. I'm a dedicated omnivore, however, thus first time I made it was last week when I did a test batch. It came out good and went well with freshly made (I love my cast iron skillet) honey cornbread with butter, and leftovers combined with some smoked sausage or cooked sirloin cubes added the meat factor I craved later. I don't have a photo, but here's the recipe -- more or less, as I was a bit careless keeping track of the amount of each spice I used -- if anyone wants to give it a try. Comment on any changes you made if you do, as this is still a work in progress.
Vegetarian Chili
2 tbsp olive (or vegetable) oil 1 onion, chopped 2 red, yellow, or orange bell peppers, chopped 1 poblano chili, chopped (or use 1 green bell pepper for reduced heat) 4 garlic cloves, minced or pressed 1 tbsp chili powder 1/4 tsp red pepper flakes 1/4 tsp cayenne pepper 2 tsp cumin 1 tsp ground coriander 1 tsp dried oregano 1 tsp ground cinnamon 2 bay leaves 2 (14 to 15-oz) can diced tomatoes 1 (15-oz) can pinto beans, drained and rinsed 1 (15-oz) can kidney beans, drained and rinsed 1 (15-oz) can black beans, drained and rinsed 1 tsp salt 1 tbsp soy sauce 1 tbsp tomato paste 4 tbsp red wine vinegar water 1 tbsp butter (optional)
Heat the oil in a large pot over medium heat. Stir in the onions, peppers, garlic, and spices and sauté, stirring occasionally, until the vegetables are softened and beginning to brown. Add canned tomatoes, beans, salt, and soy sauce. Add enough eater to get the desired consistency. Increase the heat to medium-high and bring the chili to a boil, then reduce the heat and simmer, covered, for half an hour, stirring occasionally. If the chili is too thin, cook uncovered until it’s your preferred consistency.
For additional flavor, stir in the butter. Leave it out for an entirely vegan meal.
For carnivores, brown some meat (cubed steak, ground beef, pork, etc.) first then add vegetables and continue as normal. Adding precooked meat after the vegetables are sautéd or when warming up leftovers also works well.
Suggested garnishes: sour cream, cheddar cheese, scallions, red onion, cilantro, etc. If you like things spicy, keep the amounts of chili the same or add more. Add one or two chopped jalepenos even. For something milder, cut back.
I'm working on a sweeter version next, using sweet onions, balsamic instead of red wine vinegar, allspice, cloves, and cocoa powder. I guess that's make it Mexican influenced, like Mole.
By the way, I won "chunkiest" chili, and the whole pot was devoured, so I'm happy. |
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