Tuesday, November 7, 2017

Fully Loaded Vegetable Chili


I thought the addition of carrots and celery in this recipe was a nice change-up.  Next time I'll remember to add the corn kernels!

Fully Loaded Vegetable Chili
The Pollan Family Table – adapted recipe

Seasoning Mix

3            tablespoon chili powder
1            teaspoon dried oregano
1/2         teaspoon crushed red pepper flakes, or to taste
1.5         teaspoons paprika
1/8         teaspoon cayenne pepper
1            teaspoon ground coriander
1            teaspoon ground cumin
              Kosher salt
              Freshly ground pepper

Chili

1            pkg. Tempeh, boiled for approximately 15 min., chopped finely
1            15 oz. can organic black beans
1            15 oz. can organic kidney beans
2            tablespoons olive oil
2            cups chopped yellow onion
3            cloves garlic, minced
1            cup peeled and chopped carrots
1/2         cup chopped celery
1/2         cup chopped bell pepper
2            tablespoons tomato paste
1            28-oz. can crushed tomatoes with juice
2            cups low-sodium vegetable broth
1            tablespoon low-sodium soy sauce
1            bay leaf
1/2         cup frozen corn kernels (didn’t use)
            green onion, vegan cheese and vegan sour cream for topping

For the seasoning mix, place all the seasoning ingredients in a small mixing bowl and stir to blend.  Set aside.

Rinse beans and set aside.

In large pot, heat the oil over medium heat.  Add the chopped tempeh and cook until slightly browned.  Add the onion and saut√© for 1 minute.  Add the garlic, carrots, celery and bell pepper.  Saute until softened, about 10 minutes.

I like to add the seasoning mix at this time to get all the ingredients coated.  Once ingredients are coated with the spice, add the tomato paste and 2 cups water.  Add the tomatoes, vegetable broth, soy sauce, and the bay leaf and mix well.  Increase the heat to high and bring to a boil.  Turn down to simmer. Add beans, and simmer, partially covered, for 20 minutes.  Remove and discard the bay leaf.

Do a final season tasting and add more salt or pepper as needed – maybe even a hit of your favorite hot sauce.


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