Friday, May 20, 2011

Vegetarian Chili

We need to make a vegetarian dish for Jon's 30th birthday pig roast since some guests don't eat meat.  So Jon came up with this vegetarian chili.  We both liked it though Jon thought it was a little too spicy and he didn't like that the spice was only at the end.  When we try it again, he wants to replace 1 tbsp of cocoa chili powder with white pepper and another with black pepper because they work on different parts of your tongue so the kick won't just be at the end.  I will update the recipe once we try it again.


Vegetarian Chili
  • 3 chipotle chilis in adobo sauce (about half a can)
  • 4 tbsp cocoa chili powder
  • 1 cup brewed double chocolate coffee (We used Java Delight brand)
  • 1 onion chopped
  • 2 bell peppers chopped
  • 4 cloves of garlic, minced
  • 2 tbsp coconut oil
  • 1 cup vegetable broth
  • 2 cans of 15.5oz each of diced tomatoes
  • 15.5 oz black beans, drained and rinsed
  • 15.5 oz kidney beans, drained and rinsed
  • 1 tbsp corn meal
  • salt and pepper
  • cheddar cheese for topping (optional)

Combine the chipotle chilis in adobo sauce with chili powder and the coffee in a blender.
Heat coconut oil and saute onion, bell peppers and garlic. 3-5 minutes until soft.
Add vegetable broth and scrape any bits off the bottom of the pan.
Add diced tomatoes, black beans and kidney beans. Stir.
Mix in chili mixture.
Ladle two cups into a bowl. Mix in cornmeal. Return to pot and mix well.
Simmer for 15 minutes.
Salt & Pepper to taste.




(Yeah we like a lot of cheese with chili.)

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