I look forward to Fall, not because I’m a big fan of Halloween or the trees changing colors. I like Fall because I feel like I now have the permission of the Weather/Season gods to stop eating salads and light grilled fare and can now eat heartier comfort foods like soups, stews, and roasts.
Chili is hearty, comforting, easy crowd-pleasing dish for entertaining because you can make it ahead or cook it in a slow cooker. It doesn’t require a lot of attention. Also, you can easily extend it to feed a good number of people by adding beans or serving with some kind of bread or chip.
I’ve found that chili is a good gateway to introduce folks to vegetarian food. I will typically use a combination of different beans in my chili as well as TVP (textured vegetable protein). You can buy TVP at health food stores and I know in my area both Wegman’s and Whole Foods have the powdered form in their bulk food section. I prefer to use MorningStar Farms® Meal Starters Grillers® Recipe Crumbles™ . Check for it in your grocery store’s freezer section or in their health food section.
The crumbles look like and are texturally similar to ground beef, this will lend a little familiarity and comfort to folks that are leery of vegetarian and meat-free dishes or have had a bad experience with tofu and tempeh. The crumbles come frozen and don’t require defrosting before cooking. They just need to be heated through. With the relatively short prep and cooking time, you can easily get a hearty meal on the table with minimal planning and effort.
Augment the “meat” with a couple of different types of beans and vegetables. I’m not a big fan of kidney beans so for something like a chili I’ll use a combination of different types like pinto, red beans, black beans or garbanzos. Each bean has its own unique texture and flavor. I like the contrast of texture that each bean lends to the chili. Use what you have on hand and your family likes. In addition to the usual chili ingredients like onions, garlic and peppers, I’ll also add vegetables like corn, red bell peppers, or zucchini, again its whatever you have and like. The version pictured above has corn, garbanzo beans and black beans.
I buy the small cans of beans, even though they are more expensive. I have less waste with a smaller can especially if I’m going to be using more than one kind. Canned beans tend to have quite a bit of sodium, so I’ll pour them into a strainer and rinse them in cold water before using. I also used canned chipotles in adobo sauce. Chipotles are fire roasted jalapeños. The roasted flavor from the chilies as well as the spicy adobo sauce lend a rich smokiness to the chili that typically would come from grilled meat. They can be fairly hot so use in moderation. I haven’t figured out how to make small amounts of chili, so this stores really well in the freezer it also makes for a great topping for nachos.
1 Yellow Onion Diced
1 Bell Pepper Diced
4 Garlic Cloves Crushed
1 Cup Frozen or Fresh Corn Kernals
2 cups of what ever type of beans you like
16 oz of Low Sodium Vegetable Stock/Broth
2 Chipotles chilies and 2 TBS of the Adobo sauce that they are canned with (optional) Add more chipotle if you like things really hot.
2 cups of MorningStar Farms® Meal Starters Grillers® Recipe Crumbles™ (optional)
1 15oz can of tomato sauce or crushed tomatoes
1 TBS Cracked Black Pepper
2 TBS Ground Cumin
2 TBS Chili Powder
Salt to taste
2 TBS Olive Oil
Heat the 2 TBS of oil in a large stock pot or dutch over over medium high heat. Add the onions, bell pepper and garlic and cook until the onions soften. Add the pepper, cumin and chili powder for about a minute then add the tomatoes. Turn the heat down to medium and cover and let simmer for about 10 minutes. Add the the remainder of the ingredients except the salt and cover and simmer until every thing is heated through.
Garnish with shredded cheese and green onions and serve with corn bread or corn chips.
Next up…a wonton three-way or rather, wontons three different ways.