Autumn Chile Chili - Vegetarian
Autumn Chile Chili - Vegetarian
Inspired by Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).
When the autumn weather turns cool and crisp, our thoughts turn to hearty, one-pot meals that simmer invitingly on the stove, filling our homes with warmth and delicious aromas--and this chili fills the bill!
Find out how tasty beans and chiles, peppers, corn, pumpkin seeds, and fresh herbs combine to make a flavorful, nourishing, wonderfully satisfying vegetarian chili. This is one recipe that will see us through the cooler months, beautifully:
Autumn Chile Chili
INGREDIENTS
1 pound dried navy beans
6 Anaheim peppers
4 poblano peppers
3 jalapeno peppers
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
2 pounds tomatillos, husked and chopped
2 cups corn kernels, either fresh or frozen
1 red bell pepper, seeded and diced
1/4 cup pumpkin seed kernels, chopped
2 tablespoons tequila (optional)
Juice of 1 lime
1 1/2 teaspoons salt
Freshly-ground black pepper, to taste
1/2 cup chopped fresh cilantro
2 tablespoons sour cream (optional)
1. Soak beans overnight, then drain and rinse well. Roast peppers in a 450F oven for 15 minutes until skins are charred and blistering, then cool, remove skins, and chop flesh. (Seeds from the poblanos and jalapenos may be added to the chili later on if you like a lot of heat, otherwise, discard.)
2. Heat the oil over low heat in a large pot. Add onions and garlic and cook, stirring occasionally, for 5 minutes. Add cumin and coriander and cook 2 minutes more, then add rinsed beans and 2 quarts of water. Bring mixture to a boil, then lower heat and simmer 1 1/2 hours, stirring occasionally and adding water if needed to keep beans covered.
3. Stir in the chopped peppers (including the seeds, if desired), tomatillos, corn, and red bell pepper, and simmer 30 more minutes. Add pumpkin seeds, optional tequila, lime juice, salt, pepper, and cilantro.
4. Serve in individual bowls with a dollop of sour cream, if desired.
Serves 4.
Helpful Hints
If this sounds like too much heat for you and your family, you may want to substitute green bell peppers for some or all of the hot peppers.
Inspired by Vegetarian Planet, by Didi Emmons (Harvard Common Press, 1997).
When the autumn weather turns cool and crisp, our thoughts turn to hearty, one-pot meals that simmer invitingly on the stove, filling our homes with warmth and delicious aromas--and this chili fills the bill!
Find out how tasty beans and chiles, peppers, corn, pumpkin seeds, and fresh herbs combine to make a flavorful, nourishing, wonderfully satisfying vegetarian chili. This is one recipe that will see us through the cooler months, beautifully:
Autumn Chile Chili
INGREDIENTS
1 pound dried navy beans
6 Anaheim peppers
4 poblano peppers
3 jalapeno peppers
2 tablespoons olive oil
2 medium onions, chopped
3 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon ground coriander seed
2 pounds tomatillos, husked and chopped
2 cups corn kernels, either fresh or frozen
1 red bell pepper, seeded and diced
1/4 cup pumpkin seed kernels, chopped
2 tablespoons tequila (optional)
Juice of 1 lime
1 1/2 teaspoons salt
Freshly-ground black pepper, to taste
1/2 cup chopped fresh cilantro
2 tablespoons sour cream (optional)
1. Soak beans overnight, then drain and rinse well. Roast peppers in a 450F oven for 15 minutes until skins are charred and blistering, then cool, remove skins, and chop flesh. (Seeds from the poblanos and jalapenos may be added to the chili later on if you like a lot of heat, otherwise, discard.)
2. Heat the oil over low heat in a large pot. Add onions and garlic and cook, stirring occasionally, for 5 minutes. Add cumin and coriander and cook 2 minutes more, then add rinsed beans and 2 quarts of water. Bring mixture to a boil, then lower heat and simmer 1 1/2 hours, stirring occasionally and adding water if needed to keep beans covered.
3. Stir in the chopped peppers (including the seeds, if desired), tomatillos, corn, and red bell pepper, and simmer 30 more minutes. Add pumpkin seeds, optional tequila, lime juice, salt, pepper, and cilantro.
4. Serve in individual bowls with a dollop of sour cream, if desired.
Serves 4.
Helpful Hints
If this sounds like too much heat for you and your family, you may want to substitute green bell peppers for some or all of the hot peppers.
posted by Mater at 4:43 PM
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