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
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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