Now that winter is on the way, I didn't want to leave my vegetarian friends out in the cold. So I have created a recipe to keep you warm!
Servings: 6-8
Hardware: A cutting board and knives, measuring spoons and cups, UNPOWDERED latex gloves, a large Dutch oven (or other big pot with a heavy bottom), a wooden spoon, a can opener
Time: Prep: 10 minutes Cooking: 30 minutes
Ingredients:
- 3 tablespoons olive oil
- 1 large onion diced (1 cup)
- 1 red bell pepper
- 3 cloves garlic peeled, diced
- 2 hot peppers, diced (Choose your favorite pepper. I use jalapeños peppers in chili. The seeds and the white ribs of a pepper contain the capsaicin, the chemical responsible for the heat. So, remove these if you prefer less heat. However, jalapenos are very mild. Always seed and chop peppers using gloves.)
- 1 leaf of culantro
- 8 oz pre-sliced baby portabello mushrooms
- 1 teaspoon each, salt & pepper
- 2 teaspoons of flour (I use masa flour)
- 4 tablespoons chili powder
- 2 teaspoons ground cumin
- ⅛ to ½ teaspoon cayenne pepper (depending on your taste)
- 2 cups vegetable stock (or water)
- 1-15 oz can of whole kernel corn-drained
- 1-10 oz can Rotel green chilies and diced tomatoes– do not drain
- 1-14.5 oz can diced tomatoes – do not drain
- 1-15 oz can tomato sauce
- 1-15 oz canned dark red kidney beans-drained
- For garnish: Chopped green onions
These spices even look warm! |
- Wash the onions and garlic and chop them.
- Remove the seeds and white ribs from the bell pepper. Dice it.
- Roll the culantro leave up. Cut it into very fine strips. (This is called chiffonade.)
- Wash the mushrooms and drain.
- Sit the veggies and herbs to the side.
- Heat the olive oil in the Dutch oven on medium.
- Add the onions, garlic, peppers, mushrooms, and culantro to the Dutch oven.
- Stir and allow the onions, etc to sweat for 4-5 minutes. The onions should be bubbling, but not browning. Stir occasionally. Push the veggies to the side.
- Turn up the heat to medium high. Add the spices and flour to the empty spot in the pan.
- Allow the flour to brown, but not burn. Stir often.
- Add the stock and scrape the bottom of the pan, loosening up all the brown bits of flour. Allow the stock to come to a boil.
- Stir in the tomatoes, sauce, corn, and beans.
- Allow the chili to come to a boil and then turn down to low.
- Simmer the chili, uncovered, for 20 minutes, stirring occasionally.
Serve over rice. Garnish with chopped green onions.
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