Tuesday, February 12, 2013

Recipes: Spicy Vegetable Chili

"This is one of my favorite meatless main dishes, and I've served it many times entertaining friends at home. The Spicy Vegetable Chili tastes even better the second day. The recipe reminds me of my sister-in-law who added raisins to her spaghetti sauce.

I like using herb-infused vinegar (Rosemary-Thyme Jalapeño Red Wine Vinegar is my favorite); however, apple cider vinegar works fine.

For a complete meal, serve this chili with a salad, and baked potato or crusty bread."

Spicy Vegetable Chili
Makes 8 servings
1.5 cups chopped onions, about 3 medium
1.5 cups sliced celery, about 3 stalks
1.5 cups sliced green peppers, about 2
4 cloves of fresh garlic, minced
3 Tablespoons olive oil
3 (14-oz) cans whole tomatoes, undrained
1 cup beer
3 (15.5-oz) cans red kidney beans, undrained
1 (15-oz) can great northern beans or navy or garbanzo beans, undrained
1/2 cup dark raisins
1 cup whole or halved cashews
1/4 cup vinegar infused with fresh herbs and/or jalapeño peppers
2 Tablespoons chili powder
1 Tablespoon snipped fresh parsley or 2 Tablespoons dried
2 teaspoons salt-free flavor enhancer such as Mrs. Dash® All Natural Original Seasoning Blend
1 teaspoon fresh milled or cracked black pepper
Pinch of sugar
2 bay leaves
1 Tablespoon dried basil (crush in hand while adding to stockpot)
1 Tablespoon dried oregano (crush in hand while adding to stockpot)
1/2 teaspoon McIlhenny Co. Tabasco™ Pepper Sauce, more or less, to taste

For serving:
2 cups shredded cheddar cheese
2 cups sliced green onions, including tops

When doubling, I use 7 cans of beans instead of 8, including 2 cans Chili Hot Beans.

For color contrast, I add 1 red kidney, 2 garbanzo and 2 cans black beans. Use diced carrots instead of the bell pepper.

  1. Pick over raisins and remove any stems; set aside with cashews.
  2. In a large skillet, lightly sauté onion, celery, green pepper (or carrots), and garlic in olive oil. 
  3. Stir undrained tomatoes into sauté pan. Use wooden spoon to break-up whole tomatoes. Transfer sautéed vegetables to 8-Quart (covered) stockpot.
  4. Into the stockpot, stir undrained canned beans, and all other soup ingredients except raisins and cashews. Bring to a boil. 
  5. Reduce heat; cover and simmer for one hour, stirring occasionally so that vegetables are not scorched.
  6. Remove cover. Simmer 40 to 45 minutes longer, stirring occasionally.
  7. Add reserved raisins and cashews to the stockpot. Continue cooking uncovered for 15 or 20 minutes.
  8. Remove bay leaf and ladle into bowls. Top each serving with cheese and green onions, as desired. Serve warm.
Adapts Better Homes and Gardens Meatless Main Dishes (DesMoines: Meredith Corporation, 1981), 51.

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Other meatless main dishes:
Macaroni and Cheese recipes

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