Tag Archives: chili

Vegetarian Recipe: Pumpkin Chili — Recipes from The Kitchn | The Kitchn

This recipe happened because my favorite cooking reference, Google, totally failed me. It was Halloween and I was inspired. Pumpkin chili was on the menu. One of our children was a vegetarian and it seemed like a wonderful, hearty solution. But I had no recipe and Google was no help. I even looked through actual cookbooks. Every version I found contained meat, pumpkin purée, or both. My vision was a meat-free dish with chunks of pumpkin. Goshdarnit, the pumpkin chili was happening, recipe or not. I decided to wing it.

Source: Vegetarian Recipe: Pumpkin Chili — Recipes from The Kitchn | The Kitchn

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Emily’s green chile chili with extra veggies

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On Christmas Eve, my mom and her husband made chili for dinner, from his mother’s recipe.  It was great – I hadn’t eaten chili in years and forgot how good it was.  Now that I am back home in Colorado, I decided to make my own variation.  Feel free to substitute as you wish, add TVP or soy crumbles instead of beef if you want vegan.  This version is mild, with a very slight heat level. I made a lot and am going to bring it with me for work lunches for the rest of the week.

Ingredients

1 green bell pepper, diced

2 carrots, diced

1/2 onion (I would have put a whole onion if I had it on hand), diced

1 heaping tbs. garlic.

1 cup kale, finely chopped or ripped into very small pieces

1 zucchini

1 can of diced tomatoes

2 fresh tomatoes, diced, or an extra can of tomatoes instead if you like

1 can kidney beans

1 can black beans

1/2 cup (or more if you like) roasted Hatch green chiles, diced (you can get this in cans if you don’t live in the southwest, 2 cans or so should be good)

2 lbs ground beef

1 can chili starter mix, or a packet of chili flavorings – or make your own, I did this for simplicity sake

1 tbs salt, add more to taste

1 tbs black pepper

1 tbs dried parsley

1 tbs mexican oregano

1 tsp italian seasoning

2 tbs olive oil

1/2 tsp chipotle powder (or other hot pepper powder or flakes – increase if you like it spicy)

Directions

1. Add olive oil to pan, heat up on medium heat.  Add diced onions, saute until transluscent and starting to caremelize.  Remove from pan and add to big pot.

2. Brown ground beef with some salt, pepper, parsley, and chipotle powder.  Drain fat, add beef to pot.

3.  Add fresh tomatoes, carrots and other very firm veggies to pot.  Turn pot on low while you chop up the other veggies.

4.  Add peppers, chiles, zucchini, kale, etc. to pot.

5. Add remainder of seasonings.  Stir it up good.

6.  Add canned tomatoes to pot

7. Add cans of beans to pot.

8.  Add chili seasoning/can of starter/spice mix to pot.

9.  Add garlic to pot.

10.  Add about a half cup of water to the pot.

11.  Stir it up.  Cover and let it simmer for at least 30 minutes.  1-2 hours is better.

Serve with cornbread, sliced avocados, and sharp cheddar cheese.  I’m estimating that it makes about 8 hearty servings.

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