Saturday, November 2, 2013

So Hot it's Scary Chili



I love Halloween.  It's one of my favorite times of year.  Since we bought our house a few years ago, I have had a lot of fun dressing up and handing out candy.  Last year, I put on some crazy makeup and we didn't get that many trick or treaters, but this year, we had a ton!  I dressed up as a scary wood witch, and Josh and I got down to brewing some spicy chili.  Josh's office was having a chili cookoff, so we both made a pot, as well as cornbread muffins and cookies!

Since I knew we'd be cooking up a storm, I thought I should start the day off with some green juice.  I followed it up with a tofu wrap (and cookie) snack, went to lunch with my coworkers, and tried not to eat any more cookies the rest of the day.










I had a ton of leftovers to bring back from lunch, which was awesome.  Chinese food made me kind of sleepy, though, so when I got home, I decided to make up some carrot juice for a boost of energy.


The juice was 3 or 4 carrots, a small apple and two small beets.  It was really yummy, and it gave me a good boost of energy.


After I got on my costume, Josh and I started prepping all the veggies for the chili.  We also put on some pretty terrible 90's horror movies.  It was great!





I also roasted red pepper, poblano peppers, heads of garlic and jalapenos.  Once the vegetables were roasted, I let them cook, pulled off their skin and took the seeds out.  I should have worn gloves, because my fingers burned for the rest of the night.  After that, I rough chopped the peppers and set them aside for the chili.







So Hot It's Scary Chili

Ingredients:

1 tbs olive oil
2 tbs maple syrup
1 white onion, chopped small
2 heads of garlic, roasted in the oven and chopped
3 jalapenos, un-roasted, chopped
2 Serrano peppers, un-roasted, chopped
3 small yukon gold potatoes, peeled and chopped
1 can organic navy beans
1 can fire roasted tomatoes
1 package soy crumbles (optional, I wanted to try them)
1 cup green lentils
1 can chopotle peppers and sauce, leave peppers in but take them out before people eat the chili
2 containers of 4 cup no-chicken vegan stock
2 green peppers, un-roasted, chopped
2 roasted red peppers, chopped
1 tbs small chopped habanero pepper
spices:  1 tbs cumin, 1 tsp salt, generous cracked pepper, 1 tbs dried chipotle pepper, 1 tbs dried oregano

Toppings:
chopped cilantro
cashew cream sauce (see below)


  • Roast and chop the vegetables so they're easily accessible during the chili process.
  • Heat your pot and add olive oil.
  • Add in onions and cook until translucent, then add maple syrup and cook for another minute.
  • Add un-roasted jalapenos and cook for 2 minutes.
  • Add soy crumbles and brown per package instructions.
  • Add 1 container of vegetable stock and bring to a boil.
  • Let cook for 2 minutes.
  • Add in second container and the lentils and potatoes, bring to a boil, reduce to simmer, let cook covered for 15 minutes.
  • Remove cover, add in remaining peppers, can of roasted tomato, garlic, beans and spices.  
  • Cook for another 15 minutes, then take off heat and let sit for 10 minutes.
  • Cover with toppings and eat!



For toppings, we made cashew cream sauce, which was 1 cup of cashews soaked overnight, 1 large can of green chilis and 1 can of hot rotelle, drained.  Blend in your high powered blender and pour all over your chili!



We made a double batch of these cookies (again), and they were a huge hit at Josh's chili cookoff.  




We also made up cornbread muffins from Post Punk Kitchen.  I added roasted garlic and jalapenos, and they were delicious!  Unfortunately, I stored them in a tupperware that made them soggy, so they weren't as big of a hit as planned.  They were still good, though.




Overall, the chili came out spicy and delicious, and the cashew sauce made it nice and thick and creamy.  I think the soy crumbles were good, but if you're not into that sort of thing, I would add a little more lentils and maybe another can of beans.



I think it would be great with a little drizzle of lime juice on top too!  Play around with it and see what you like!

Josh's chili won the work cook-off, so he's super proud.  We did not enter my chili, as I wanted to keep it all for myself, mwhahah!  My favorite meals are the ones when we're both in the kitchen together.  It was so much fun, even if we were up til midnight doing dishes!

What did you do for Halloween?  Did you make any spooky treats?

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