Or not. I’ve been asked by a few about the “veg­gie chili” recipe that’s been adopted by the hos­pi­tal cafe­te­ria, so I fig­ured I’d share it with the rest of the world too.

This is a flex­i­ble recipe that can be adapted for meatish use as well. However, it’s meant to carry a meal more or less by itself; the chili turns out hearty and sub­stan­tial just as it is, sans dead ani­mal of any kind.

Here’s the abstract:

  • 1 can each of gar­banzo, kid­ney, pinto and black beans
  • 1 small (tennis-​​ball sized) red onion, diced
  • 1 clove gar­lic, diced
  • 8 oz. mush­rooms, sliced — fresh only; do not use canned mushrooms*
  • 1 each red, green and yel­low bell pep­per, diced
  • 1 can diced tomatoes
  • 1 small can tomato paste
  • 1 can each of El Pato salsa de chile fresco and salsa jalapeño
  • Pinches of sage, rose­mary and thyme
  • Chili pow­der
  • Salt

In a good-​​sized soup or stock pot, sweat** the gar­lic and onion in about a table­spoon of EV olive oil with a lit­tle bit of salt; you can use but­ter if you want. When the onion is translu­cent add the mush­rooms, toss and cook until the ’shrooms darken.

Drain the beans and add them, fol­lowed by the toma­toes, tomato paste and El Pato. Stir in the bell peppers.

Add the dry sea­son­ings, cover and sim­mer low for about an hour. Stir and taste every once in a while to con­firm it’s work­ing properly.

Serve. Enjoy. You might want to have some Beano with the first spoon­ful, though.


* Canned mush­rooms are teh poop.

** A sweat is not the same as a sauté. You use lower heat to pull liq­uid — and fla­vor — from the food, basi­cally leach­ing the onions and gar­lic rather than brown­ing them.


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