Sunday, November 20, 2011

Vegetarian Chili

 It was my wife's birthday over the weekend and we had a killer fiesta for her.  A lot of people showed up and that always makes you feel good.  Here in Mallorca we have made more friends here than we did in the states and we are sure quite why.  But anyways, we love our friends and they loved my chili.  I guess being a chef and throwing a party always helps for turnout. 

I asked what my wife wanted and she suggested vegetarian chili.  Its a great dish to make the day before because it only gets better with time, just like my wife.  And you can make a huge pot and your guests can just keep helping themselves through the evening.  I put out yogurt (instead of sour cream), cheese and green onions as condiments.  Our guests were blown away that there was no meat in it because the flavors were so intense.  It was also a great dish because the nights are cold here now in Mallorca and our friends were standing and sitting in front of our fire place with a nice hot bowl of  healthy chili.  The night was long and fun but the chili kept us warm from the inside out.

Vegetarian Chili
by Jeff Harter
Prep Time: 1 hour
Cook Time: 4 hours
Keywords: appetizer soup/stew entree gluten-free low-carb nut-free vegan vegetarian Southwest

This has so many vegis in it you know its good for you. Tons of tomatoes in this delicious dish. Tomatoes are rich in a carotenoid called lycopene which help lower your risk of developing certain forms of cancer. Onions are a power house against cancer.
Ingredients (serves 20)
  • Olive oil as needed
  • 4 onions chopped
  • 2 red peppers chopped
  • 2 green peppers chopped
  • 4 eggplant chopped
  • 1 zucchini chopped
  • 2 carrots chopped
  • ½ pound mushrooms chopped
  • 4 leeks white part only sliced
  • 4 garlic cloves minced
  • 4 tbsp. cumin
  • 2 tbsp. smoked sweet paprika
  • 2 tbsp. spicy paprika
  • 2 tbsp. chili powder
  • 1 tbsp. cinnamon
  • 1 tbsp. curcuma
  • 4 large cans whole peeled tomatoes
  • ¼ cup tomato paste
  • 2 cups tomato pure
  • 2 cups vegetable stock
  • 1 cup red wine
  • 1 cup barbeque sauce
  • ½ cup ketchup
  • ¼ cup soy sauce
  • 2 tbsp. oyster sauce
  • 1 tbsp. fish sauce
  • 2 cans/jars pinto beans
  • 2 cans/jars black beans
  • 2 cans/jars white beans
  • 2 tbsp. oregano
  • 2 bay leaves
  • Salt and pepper
  • ½ cup parsley chopped
  • Heat large saute pan with olive oil over medium heat. Add onions and cook until slightly brown. Place onions in large bowl and set aside. Now add the peppers and do the same as onions. Then the eggplant, zucchini and carrots. Now add the mushrooms to the large saute pan and just after all the liquid has evaporated add the leeks and garlic and cook for another 5 mins. Now in a very large pot add all of the vegis you have sauteed. Place over medium heat and add the spices and cook for 5 mins. Then add the whole tomatoes, tomato paste, tomato pure, vegi stock and red wine. Cook for 1/2 hour then add the rest of the ingredients except the beans and parsley. Cook for about 3 hours over low heat uncovered. Then add beans and cook for another hour.Take off heat and let sit for 1 hour covered. Right before serving add parsley. And adjust seasoning.

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