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September 21, 2008

EC's Vegetarian Red "White" Chili

Ummmm - ummmm Good! I've been told to call mine "Red White" chili because it can't, technically, be called "white" chili since the color (due to spices and flavorings I use) comes out red. So here's my "Red White" chili - vegetarian version (non-vegetarian version is above) - Enjoy! ... EC

· 12-16 ozs. canned northern beans, pinto beans, canellini beans - undrained (any white bean of preference - can even mix them!)
· 12-16 ozs. canned lentils - undrained (white if you can find them, otherwise brown works too)
· 12-16 ozs. of quick-cooking white hominy
· Roughly 12-14 cups strong vegetable stock - or water flavored with "chicken like" vegetarian boullion (this is entirely based on personal thickness preferences - add more liquid if you prefer it more like soup rather than stew).
· 28-30 ozs. extra-firm tofu, cut into 1/4" (or small bite-sized) cubes
· 1/4 - 1/2 cup olive oil
· 2 cups chopped onion (I like to mix sweet Spanish w/pungent red onions)
· 2 cups chopped or grated carrots
· 2 cups chopped zucchini
· 2 cups chopped mushrooms
· 6 garlic cloves, finely minced (Or better yet: drizzle w/olive oil and bake in low oven for about 1 hour, then just mash, for great, sweet roasted garlic flavor!)
· 1 jar of roasted peppers, diced (or just roast your own!). Can just dice 1 red and 1 green bell pepper, if preferred.
· 1 cup finely chopped celery
· 1-2 pablano chili peppers, seeded and finely diced (depending on the heat of the chilis - it can vary widely. Jalapeno chilis can also be used, or even Chipotle chilis, but I happen to like Pablano chilis).
· 8-16 ozs whole kernel corn - fresh, frozen or canned (not thawed if frozen, or drained if canned)
· 4 teaspoons ground cumin
· 1-2 teaspoons ground cayenne pepper
· 1/2 - 1 teaspoon hot sauce
· 1/2 - 1 teaspoon dried oregano
· 1 teaspoons sea salt
· 2 - 4 teaspoons white pepper (black pepper can be used too)
· 5 teaspoons chili powder
· 1 tablespoon molasses
· 1 tablespoon honey
· 1 tablespoon balsamic vinegar (or any kind of vinegar), or lemon juice if preferred
· 1 - 2 squares dark chocolate, or 1 - 2 tablespoons cocoa powder
· Worcestershire Sauce or Liquid Smoke, to taste
· 3 (10 ounce) cans green chiles (chop these up really fine, either by hand or a food processor, or they will be "stemmy". If you like spicier chili, do not drain)


Start by slightly heating the olive oil in a large saute pan (if you prefer to mix olive oil with butter, this works too). Add onions, cook and stir until "sweated" (softened) and slightly translucent. Add diced tofu, continue cooking until tofu has had a chance to absorb the onion and olive oil flavors and is slightly browned. Do not overcook the tofu.

In a very large stock pot (for over the stove) or crock pot (for slow, all day counter top cooking), add the vegetable stock, beans, lentils, hominy, onions and tofu, vegetables and roasted garlic, spices, molasses, honey, vinegar (or lemon juice), chocolate (or cocoa), Worcestershire sauce or Liquid Smoke, and green chilies. Stir to mix well, adding more water or stock if needed (can also add 1 can or bottle of beer, if desired). After about 1 hour, taste and adjust spices if necessary. Simmer for as long as desired - I usually prepare mine on the lowest setting of my crock pot and let "stew" for at least 8 hours. (Hint: This dish often tastes better the next day!)

Depending on texture preference, part or all of the stew can be blended into a smooth consistency and then re-added to the pot. This brings a creamier texture to the dish. More rustic / chunkier tastebuds might prefer to skip any blending.

This can be eaten alone, or it can be served over rice, potatoes or noodles.

1 comment:

Fuff said...

I'm deffo going to cook that. You seem to be quite a chilli expert EC!