Wednesday, November 12, 2014

Winter is Coming Chili


I'm not sure if you were aware, but winter is coming (at least for those of us in the Northern Hemisphere.)  As the temperature starts to drop, I reach for dishes that will warm me up.


What better dish to keep you warm than chili?!  A few weeks back, I showed you the Black Bean and Beet Chili, but this one is even more hearty.  This chili is jam packed full of vegetables, beans and spices.  It's sure to warm you up from the inside.


Basil agrees!  This is the kind of chili that you can slowly prep over a lazy Sunday afternoon while catching up on your favorite TV shows or listening to some good music (suggestions:  House of Cards for viewing or Graveyard for listening.)




Winter is Coming Chili

  • 1 large white onion, diced
  • 2 shallots, diced small
  • 2 large zucchini, cut into small cubes
  • 2 green bell pepper, diced
  • 1 small butternut squash, see here on how to peel and cut
  • 5 cloves of garlic, smashed and minced
  • 3 tbs olive oil
  • 5 jalapenos
  • big pinch salt + 2 tsp
  • 1 (12 oz) Porter beer
  • 1 (28 oz) can fire roasted diced tomatoes
  • 2 (32 oz) vegetable stock
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1 (15 oz) can dark kidney beans, drained and rinsed
  • 1 (15 oz) can black eye peas, drained and rinsed
  • optional:  2 cups vegan meat crumbles
  • spice mix:
    • 1 tbs cumin
    • 1 tsp cumin seeds
    • 1 tbs paprika
    • 1 tsp red pepper flakes
    • 1/2 tsp ground mustard
    • 2 tsp dried oregano
    • 1 tsp coriander
    • generous cracks of pepper
  • optional:  2 tsp vanilla extract for finishing
  • toppings:  vegan cheese, chopped green onions, cilantro, avocado, etc.

  1. Preheat the oven to 450 degrees (F).
  2. Chop all the vegetables and set aside in bowls for easy grabbing.
  3. Roast jalapenos in oven for 20 minutes.  
  4. Remove from heat and cover with plastic wrap to steam.
  5. Once cooled, peel skin and de-seed and chop.  Be careful with hot peppers.  Gloves are recommended.
  6. In a large sauce pot, heat medium/high.
  7. Pour in oil 1 tbs at a time until you coat the bottom of the pan.
  8. Saute onions with the generous pinch of salt for 10 minutes.
  9. Add shallots and garlic.  Cook for 1 minute.
  10. Reduce heat to medium.
  11. Continue to stir onions and cook down with garlic and shallots for 30 minutes.  
  12. Be careful not to let the garlic burn, so keep heat low and stir often.
  13. Add in spices and cook for 1 minute.
  14. Add beer and fire roasted tomatoes.
  15. Add zucchini, squash and vegetable stock.  
  16. Bring to boil.
  17. Reduce to simmer and cook for 40 minutes.
  18. Add meat crumbles, beans and bell peppers.
  19. Add in roasted jalapeno 1/4 cup at a time until you reach your desired heat level.
  20. Simmer for an additional 20 minutes.
  21. Add in remaining salt to taste.
  22. Add in vanilla extract.
  23. Serve with vegan corn bread and toppings.




Chili might be my favorite thing to cook.  I love prepping all the vegetables and standing in the kitchen while the smells and flavors come together.




The amount of jalapenos you should use really depends on the heat level.  These were not very hot, so I used all of them.  When I made the Black Bean and Beet Chili, I roasted 5 again but only used one.




This chili will spread happy smells all across your house!



The meat crumbles are completely optional.  If you're not down with stuff like that, simply leave them out.  It adds a nice texture that Josh really enjoys.



Of course, corn bread is critical to the chili consumption process.




This makes a huge pot of chili, so invite over some friends, then freeze a bunch so you can have chili ready to go for dinner.


Enjoy!

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