Dakota Blue Vegetarian Chili
12 servings
Source : The Atlanta Journal Constitution
2 poblano peppers
3 tablespoons canola oil
1 cup finely chopped onion (about 1 medium)
1 cup finely chopped celery (about 3 ribs)
1 cup finely chopped carrots (about 2 large)
1 teaspoon salt
1 (12-ounce) package frozen meatless ground-beef substitute, such as Morningstar Farms brand
2 (28-ounce) cans crushed tomatoes
2 tablespoons ground cumin
2 tablespoons chili powder, or to taste
1 1/2 teaspoons ground cayenne, or to taste
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1/2 cup ketchup
1/2 cup balsamic vinegar
1/2 cup red wine
3 (16-ounce) cans pinto beans, rinsed and drained
1 (16-ounce) can black beans, rinsed and drained
Hot sauce, such as Red Rooster brand, to taste
1/4 cup finely chopped fresh cilantro
On a grill or directly over gas burner on the stovetop, roast the poblano peppers, turning them occasionally with tongs, until the skin is blackened and blistered. Place the peppers in a paper bag until they cool, about 5 to 10 minutes.
Meanwhile, in a large pot over medium heat, add the oil. Add the onion, celery, carrots and salt; cover and cook the vegetables for about 5 minutes, until soft.
When the poblanos are cool enough to handle, rub off the blackened skin under cold running water. Stem and seed the peppers, and then dice. Add them to the cooking vegetables.
When the vegetables are soft, add the meatless crumbles, tomatoes, cumin, chili powder, cayenne, basil, marjoram, oregano, ketchup, vinegar, red wine, pinto beans and black beans. Bring to a simmer,
reduce the heat to low, partially cover the pot and simmer for 1 to 1 1/2 hours, stirring occasionally. (If the chili seems too thick or is in danger of burning, add water.) Season to taste with hot sauce,
additional salt and additional spices, if desired. Before serving, stir in the cilantro.
12 servings
Source : The Atlanta Journal Constitution
2 poblano peppers
3 tablespoons canola oil
1 cup finely chopped onion (about 1 medium)
1 cup finely chopped celery (about 3 ribs)
1 cup finely chopped carrots (about 2 large)
1 teaspoon salt
1 (12-ounce) package frozen meatless ground-beef substitute, such as Morningstar Farms brand
2 (28-ounce) cans crushed tomatoes
2 tablespoons ground cumin
2 tablespoons chili powder, or to taste
1 1/2 teaspoons ground cayenne, or to taste
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1/2 cup ketchup
1/2 cup balsamic vinegar
1/2 cup red wine
3 (16-ounce) cans pinto beans, rinsed and drained
1 (16-ounce) can black beans, rinsed and drained
Hot sauce, such as Red Rooster brand, to taste
1/4 cup finely chopped fresh cilantro
On a grill or directly over gas burner on the stovetop, roast the poblano peppers, turning them occasionally with tongs, until the skin is blackened and blistered. Place the peppers in a paper bag until they cool, about 5 to 10 minutes.
Meanwhile, in a large pot over medium heat, add the oil. Add the onion, celery, carrots and salt; cover and cook the vegetables for about 5 minutes, until soft.
When the poblanos are cool enough to handle, rub off the blackened skin under cold running water. Stem and seed the peppers, and then dice. Add them to the cooking vegetables.
When the vegetables are soft, add the meatless crumbles, tomatoes, cumin, chili powder, cayenne, basil, marjoram, oregano, ketchup, vinegar, red wine, pinto beans and black beans. Bring to a simmer,
reduce the heat to low, partially cover the pot and simmer for 1 to 1 1/2 hours, stirring occasionally. (If the chili seems too thick or is in danger of burning, add water.) Season to taste with hot sauce,
additional salt and additional spices, if desired. Before serving, stir in the cilantro.
No comments:
Post a Comment