Tuesday, November 1, 2011

Hearty Vegan Chili

 This is my new favorite vegan chili due to its heartiness, being full of flavors and depth, thanks to the pureed dried chilies that are added to the base ingredients: kidney beans, corn, red bell pepper and, quite seasonally, diced butternut squash. For a non-vegan version add some ground turkey. Delicious!
  • 2 dried New Mexico chiles, stemmed, seeded and cut or torn into pieces
  • 1 large dried ancho chile, stemmed, seeded and cut or torn into pieces
  • 1/2 TB extra-virgin olive oil
  • 3 large cloves garlic, chopped
  • 1 large red onion, chopped
  • 1 tablespoon freshly ground cumin
  • 1 tablespoon dried Mexican oregano
  • 1 TB chili powder
  • 1 ts taco seasoning (I use Old El Paseo taco seasoning}
  • 1 small can of no salt-added tomato sauce
  • 1/2 cup frozen or fresh corn
  • 1/2 cup small diced butternut squash
  • 1 red bell pepper, stemmed, and diced
  • 1 hot chili pepper
  • 1 Tb organic brown sugar
  • 1 teaspoon instant espresso coffee
  • One 15 to 16-ounce can dark kidney beans, rinsed and drained
  • Garnishes, such as vegan sour cream, or goat cheese crumbles and chopped cilantro
Bring the New Mexico chiles and ancho chiles to a simmer in 1 cup water in a medium saucepan. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, ca. 5 minutes. Transfer the mixture to a blender, and add the hot chili. Holding the top on firmly with a dish towel, blend until the chile puree is smooth.
Heat the oil in a large pot over medium-high heat. Add the garlic and red onions to the pot. Saute until the onions are soft, about 5 minutes. Mix in the cumin, oregano, chili powder and taco seasoning. Add the tomato sauce, corn, kidney beans, butternut squash and red  bell  pepper. Also, add the chile puree from the blender, brown sugar, and espresso; stir to blend all ingredients. Bring to a simmer and cover. Simmer for about 30 min.
Season the chili with salt and pepper to taste (if necessary). Serve with sour cream, chopped cilantro and tortilla chips.

No comments:

Post a Comment