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32
SOUPS/SALADS/SIDES
The spice and smoke of the chipotle and adobo sauce makes this chili rival
traditional meat-packed versions.
VEGETARIAN CHILI
Makes about 8 cups
Active Time: 30 minutes
Inactive Time: 30 minutes
1. Put the olive oil in a 4- to 5-quart pot set over medium
heat.
2. Insert the chopping blade into the work bowl of the
food processor. Add the ginger, garlic and onion and
pulse until finely chopped, about 6 to 8 pulses. Once
the oil is hot, add this mixture, along with a pinch each
of the salt and pepper, and cook until softened and
fragrant, about 5 minutes. Return the work bowl to the
base and add the bell pepper. Pulse to roughly chop,
about 3 to 4 pulses. Add to the pot of sautéing
vegetables. Stir in the spices and allow to cook to meld
the flavors and cook the pepper, about 5 minutes.
3. While the vegetables are cooking, add the canned
tomatoes to the work bowl. Pulse to chop, about 6 to 8
pulses – you want the tomatoes to be evenly chopped
without any larger pieces. Once the vegetables are
nicely sautéed, add the processed tomatoes along with
the canned beans, tomato paste, chipotle and sauce.
Decrease heat to medium-low and partially cover.
Allow mixture to simmer (adjust as necessary to
maintain a simmer) until mixture is slightly reduced but
not thick and the flavors are fully developed (taste
every 15 minutes or so, but it really should not be done
until at least 30 minutes).
4. Once the chili is ready, stir in the maple syrup and allow
to cook for an additional minute or two. Taste and
adjust seasoning as desired. Remove the chipotle and
top with shredded cheese and a sprig of cilantro.
Nutritional information per serving (1 cup):
Calories 181 (10% from fat) • carb. 31g • pro. 10g • fat 2g
• sat. fat 0g • chol. 0mg • sod. 819mg • calc. 50mg • fiber 8g
1 TABLESPOON OLIVE OIL
1 ½-INCH PIECE FRESH GINGER,
PEELED
2 GARLIC CLOVES, PEELED
1 SMALL ONION, CUT INTO 1-INCH
PIECES
1 TEASPOON KOSHER SALT, DIVIDED
¼ TEASPOON FRESHLY GROUND
BLACK PEPPER, DIVIDED
1 MEDIUM BELL PEPPER, YELLOW OR
GREEN PREFERABLY (FOR COLOR),
CORED, SEEDED AND CUT INTO
2-INCH PIECES
2 TEASPOONS CHILI POWDER
¼ TEASPOON GROUND CUMIN
¼ TEASPOON GROUND CINNAMON
1 CAN (28 OUNCE) WHOLE PLUM
TOMATOES, WITH JUICES
3 CANS (15 OUNCES EACH) BEANS,
DRAINED AND RINSED
(USE A VARIETY, OR ONE OF YOUR
FAVORITE TYPES. WE
RECOMMENDED KIDNEY BEANS,
GREAT NORTHERN BEANS,
CHICKPEAS AND/OR BLACK BEANS)
2 TABLESPOONS TOMATO PASTE
1 CHIPOTLE (LEFT WHOLE) IN ADOBO
SAUCE, WITH ADDITIONAL 1
TEASPOON ADOBO SAUCE
1 TO 2 TABLESPOONS MAPLE SYRUP
SHREDDED CHEDDAR OR
MONTEREY JACK, FOR GARNISH
(TIP: SAVE MONEY AND SHRED
USING THE MEDIUM SHREDDING
DISC ON LOW SPEED)
FRESH CILANTRO, FOR GARNISH
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