October 31, 2013
Every year we have a Chili Cook-off at work as a fund raiser for United Way. Generally, there is one or two meatless chilies offered, but most often I am the only one. This year I was blown away – they had 6 meatless chilies. I tried every one. Each was different and delicious. They ranged from the vegetarian version of a regular chili (Yves Ground substituted for hamburger) to a quinoa chili (thick and hearty with a smokey chipotle sauce). Below is the recipe for my chili.
3 tbsp olive oil
6 cloves garlic, minced
1 cup onion, finely diced
1 cup carrots or celery, finely diced
2 cups peppers, diced (various colors, I used yellow, red and poblano)
1 ½ cups mushrooms , finely diced (I used portabella)
2 tbsp chili powder
1 tsp ground cumin
1 tsp ground coriander
1 tbsp paprika
1 tsp garlic powder
1 tsp pepper
4 cups canned tomatoes, crushed
2 cups cooked black beans (drained)
2 cups cooked pinto beans (drained)
2 cups cooked kidney beans (drained)
1 cup cooked navy beans (drained and mashed)
2 cups corn kernals
1 ½ cups vegetable broth
Splash of tamari or soy sauce
Salt to taste
Dice onions, carrots, peppers and mushrooms individually in a food processor. (or dice by hand).
In large dutch oven, heat olive oil and add garlic and diced veggies. Stir fry for a couple of minutes until onions are translucent. Add spices and fry a few more minutes until fragrant and oil has chance to absorb the flavors.
Add tomatoes, broth and tamari.
Add beans and corn. Bring to a slow simmer, turn down to low and let simmer for 30 to 60 minutes.
Low fat version – omit the oil and place all ingredients in the slow cooker. Cook 4 to 6 hours on high or 8 to 12 hours on low.
As the chili cook-off was on Halloween, they asked us to dress up to serve the chili. Thanks to sister Sheryl, I had an awesome last minute costume.