Friday, 31 October 2014

In the Kitchen: Warm up with Vegetarian Chili

With all the hustle and bustle around Halloween, whether your trying to find the perfect costumes for your little ones or your attending or hosting an adult Halloween party this year, dinner may be the last thing you are thinking of. A nice hearty and healthy chili is always a great make ahead choice. Plus if Halloween turns out to be rainy and chilly as it does much of the time in the Midwest, this recipe will warm up your family and friends. Happy cooking!

What you will need

16 oz. of Baby Portobello mushrooms or Cremini diced
2 cans of diced no salt added tomatoes
1 small can of tomato paste
1 medium onion diced
 2 cups of water or vegetable broth
4 cloves of garlic minced
2 bell peppers chopped (I like to use one red and one green pepper)
1 cup of frozen corn
2 to 3 cans of beans of choice ( I use black, pinto, and kidney beans. Also you can always use dried beans if you prefer and just cook as directed first)
2 re hydrated Chipotle Chilies (buy them dry and pour boiling water over them to rehydrate until softened)
1 1/2 tsp Ancho chili powder
2 tbsp Sweet Smoked Paprika
1/2 tsp Cayenne Pepper
Sea Salt to taste
1 1/2 tsp Cumin


  1. Heat 2 tbsp olive oil in a Dutch oven over medium heat. Add in onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute. Stir in tomato paste and cumin. Let this mixture sauté for about 3 minutes to develop a smoky tomato flavor. 
  2. Add in canned diced tomatoes, vegetable stock or water, and all the other spices. Bring to a gentle boil and add in bell peppers, corn, and Chipotle Peppers. Reduce to a simmer. 
  3. After 10 minutes add in beans and mushrooms. Allow chili to cook for an additional 20 minutes. 
  4. Serve with your favorite bread. I chose a delicious Pepper Jack Cornbread Loaf from Great Harvest Bakery in Maplewood MO. They are a fantastic local bakery. Check them out here
This recipe will take under an hour to make and will last for up to a week depending on how many you want to serve. It makes about 10 servings. The flavors get even better after a day or two. 
We also made traditional Midwestern dishes with it, such as Chili Mac, and a Slinger. Check back for those recipes in the coming weeks! 

Happy Halloween from the Harvest Table!
Recipe dreamed up by Amber 

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