It's me, the Silliest

This is my blog of recipes. I like "eating the rainbow" as well as globe-trotting through food. I totally dig heady local produce and local fresh meats.

Wednesday, August 12, 2009

Vegetarian Chili

My dad took us all up to his ski house he got every year around either Thanksgiving or Christmas. This is THE perfect dish to serve at a ski house. We had such a variety of people in and out that we were bound to come across a vegetarian at some point. Also, you really won't miss the meat at all (we've all heard how portabellas are probably the best meat sub in the veggie family). This is a little involved for one of my recipes, but it's well worth it and it's mostly just choppin a ton of veggies, which, I personally find thoroughly therapeutic.

So, you will have a huge unattractive pot of chili (just serve it right in the pot) and to jazz it up, do little side dishes of the garnishes below. Also, this allows people to customize their bowl to their likings, which instantly means everyone will love it. I know I personally love having options.

3 TBSP olive oil
1 large onion finely chopped
1 red bell pepper
1 green bell pepper
About 5 cloves medium sized garlic
2 jalapeno peppers (take seeds out for milder chili)
1 - 2 zucchini, chopped
4 ears of corn (or 2 C frozen)
6 medium portabello mushrooms, chopped
1 large can of whole romano tomatoes
2 C canned black beans
1 C canned pinto beans
1 can tomato sauce
1 C water
2 1/2 TBSP chili powder
1 TBSP cumin
2 tsp paprika
1 TBSP garlic powder
1 TBSP onion powder
1 tsp both salt and pepper

Diced avocado
Minced cilantro
Sour cream
Red onions
Shredded cheese

Over medium heat, heat the oil in a large pot and add the onions, peppers and garlic and cook until tender for about 6 minutes. Crank the heat to medium-high and add the rest of the veggies other than tomatoes (ok, are they a bloody veggie?... or fruit? Can someone pleeeease give me an educated answer). Cook for about 7 mins. Add the dried herbs and mix. Then add the tomatoes, beans, sauce and water and bring to a boil. Reduce heat to medium low and simmer for at least 15 mins. I personally like to have it going for 30 mins (and not longer) to keep the veggies in tact and add depth of flavour and textures.

In laments terms: brown the veggies, add the beans and tomatoes and cook covered.

Serve right in the pot w a ladle and put the garnishes out so people can help themselves.

No comments:

Post a Comment