CHILI WITH NO MEAT… AKA VEGETARIAN CHILI
You see here’s the
thing… I’m feeling like calling this “Vegetarian Chili” implies a certain
amount of “less than”. And this bowl o’ red is in no way less than! Okaaay?
Huge flavor, plenty of toothsome bite and more comfort food moments than
anyone should need. And that’s before any added cheddar, pickled jalapenos,
sour cream or Fritos.
Here’s how this
post came about… Last year I had the great good fortune to be hired to make the
food for a client’s Super Bowl party.
Among the treats and treasures I delivered was a vegetarian chili that
seemed to take the party by storm.
Rarely do I receive such accolades.
This year I was excited when then client called to schedule a similar
drop off, and “Of course, we want your famous vegetarian chili!”
Hmmmmmm……… You see I’m a sort of improvisational
cook. And short of the main framework
of the dish, I don’t really have a recipe for my “Famous Vegetarian
Chili”. Until now! And I am so happy I was pushed to recreate
this dish. Is it exactly the same? I guess I’ll get the review Monday, but at
this point of my career behind a stove, I find my instincts pretty… well
“instinctual”. So I’m feeling pretty
confident this recipe is as good, or more likely better.
Vegetarian Chili
½ Cup French
Lentils – 15 min
¾ Cup Wheat
Berries – 35 min
(reserve cooking liquid)
(reserve cooking liquid)
1/3 Cup Quinoa – rinsed – 18 min
4 ½ Tablespoons Vegetable Broth Base
OR
6 Cups Vegetable
Broth
3 Tablespoons Olive Oil
1 Cup Diced
Celery (3 stalks)
2 Cups Diced
Onion (1 Large)
1 Cup Diced
Red Pepper (1 Medium)
1 medium Jalapeno – (seeds removed) minced
2 ½ Cups Shiitake
Mushroom Caps
diced fine
1 Large Leek – white / pale green parts only
diced fine
1 Large Leek – white / pale green parts only
split lengthwise, sliced thin
2 Tablespoons Chili Powder
1 Tablespoon Ground Cumin
2 teaspoons Sweet Smoked Paprika
dulce not picante
dulce not picante
2 teaspoons Salt
2 Canned Chipotle chilis
finely chopped
finely chopped
1 Tablespoon Adobo Sauce from chipotles
2 ¼ Cups Beer
1 ¼ Cup Strong
Coffee
1 ½ Cup Reserved
cooking liquid from wheat
2 28 oz. Crushed
Tomatoes – see note
1 36 oz Diced
Tomatoes – see note
1 ½ teaspoons Dried Oregano
2 Tablespoons Brown Sugar
¼ Cup Unsweetened
Cocoa Powder
1 ½ Cups Diced
Zucchini – 2 small
seeds cut away
seeds cut away
2 Medium Corn – kernels cut from cob
1 15 oz Canned Organic Red Kidney Beans
drained and rinsed
drained and rinsed
1 15 oz Canned Organic Black Beans
drained and rinsed
drained and rinsed
NOTES: I prefer using fire roasted canned tomatoes in this. Muir Glen has an excellent product.
When prepping the zuchinni, I suggest quartering them lengthwise and cutting away the soft seedy section and discarding it. Then proceed with dicing.
I find organic canned beans a much superior product. Feel free to use conventional if you prefer.
When prepping the zuchinni, I suggest quartering them lengthwise and cutting away the soft seedy section and discarding it. Then proceed with dicing.
I find organic canned beans a much superior product. Feel free to use conventional if you prefer.
First cook the grains.
In three separate pots put about three cups of water and 1 1/2
Tablespoons of vegetable bullion base.
I think Better Than Bullion is a great brand. Or you can use 2 cups of vegetable broth and 1 cup of water plus
about ½ teaspoon salt. Cover and bring
to a boil over high heat.
Rinse the quinoa under cold running water until the water
runs clear. Pick over lentils and wheat
berries to remove any debris or small stones.
When stock is boiling add the wheat berries, lentils and
quinoa into separate pots. Lower the
heat and simmer until cooked.
French lentils should take about 15 minutes, quinoa should
take about 15 -18 minutes, the wheat berries should take about 35 minutes. Everything can be slightly al dente as they
will cook further in the chili. When
each item is cooked, drain the liquid and set aside the quinoa and
lentils. WHEN DRAINING THE WHEAT
BERRIES RESERVE 1 ½ CUPS OF THE LIQUID FOR THE CHILI.
Now… Make the chili.
In a large 8-quart soup pot, warm the olive oil. Add the celery, onions, red peppers,
jalapenos, shiitake mushrooms and leeks.
Sauté over medium heat for about 6 minutes to soften the
vegetables. Add the chili powder,
cumin, sweet smoked paprika and salt.
Stir and sauté to toast the spices and bring out their flavor. Cook about 3 minutes.
Now add the canned chipotles, adobo sauce, beer, coffee,
reserved wheat berry liquid, all tomatoes, oregano, brown sugar and cocoa
powder
Stir well and bring to a boil. Lower heat and simmer for 45 minutes to an hour. Stir occasionally.
Add the corn, zucchini, corn, 2 kinds of beans and reserved
quinoa, wheat berries and lentils.
Bring the chili back to a simmer and cook for 10 – 15 minutes. Stir often to prevent scorching.
Serve hot with all your favorite accompaniments. This will be even better 24 hours later.
While I am clear that posting this with less
than 24 hours notice of the Super Bowl, probably doesn’t help your game plan
much, perhaps some of you may have the wherewithal to get this to your football
friends tomorrow. Or more likely, it’s
a great candidate for a Meatless Monday, or a freezer stocker weekend cooking
marathon.
I am clear that there are a lot of ingredients and a lot of
steps. But it makes a boatload of
chili, so you should get a lot of product for your investment. Very freezer friendly I might add. And I’m hoping that will be enough for you
to welcome Big Mary back into your kitchen after such a long lasting
sabbatical. Oh hell whom am I kidding?
…. After such a long lasting spell of avoiding writing!
Eat up kids!!!
Eat up kids!!!