Wednesday, May 18, 2011

Family style Meatless Chili

From Healthy Starts Here

Printable Recipe

Prep time: 15 minutes
Cooking time: 1 hour (although if you’re in a hurry, it’s ready in 30 minutes- just tastes richer the longer you leave it)
Makes 8 cups l

6 cloves garlic, minced
1 can (19 oz/540 ml) black beans, drained & rinsed
1 can (19 oz/540 ml) red kidney beans, drained & rinsed
1 can (19 oz/540 ml) lentils, drained & rinsed
1 tbsp canola oil
2onions, diced
2 cups frozen corn kernels, thawed
1 tbsp chili powder
1 tbsp dried oregano leaves
2 tsp ground coriander
2 tsp ground cumin
1 tsp dried basil leaves
¼ - ½ tsp cracked black peppercorns
1 whole roasted sweet red pepper, seeded & chopped
1 can (28 oz/798 ml) diced,
1 tbsp Worcestershire sauce
2 tbsp fresh cilantro/coriander leaves, chopped (or parsley, if you’re not a cilantro fan)
2 tbsp chopped avocado (optional)
1 tbsp shredded cheese (optional)

1. Heat a large pot or Dutch oven over medium heat and add the oil and onions. Sauté until the onions are golden brown (about 5 minutes).

2. Add the corn and sauté until the onions turn even darker and the corn is golden too (another 5 minutes). Mairlyn Smith says “This step adds a really fabulous flavor” – I have to agree. Take the time!

3. In the meantime, mix the chili powder, oregano, coriander, cumin, basil & pepper in a small bowl and set aside.

4. Once the onion & corn mixture is the right rich colour, add the red pepper and garlic and sauté for 30 seconds. Add the spice mix and sauté for another 30 seconds or just until you get that awesome aroma.

5. Stir in the tomatoes, making sure you scrap up the browned bits stuck to the bottom of the pot to prevent the chili from burning. Add the beans, lentils and Worcestershire sauce. The chili will be really thick to start, but will become more liquidy as it cooks.

6. Bring to a boil and then reduce the heat to a simmer. Cook, covered for at least 30 minutes, stirring occasionally. It really does taste better the longer it cooks, so try to let it simmer for at least an hour.

Note: Mairlyn suggests cooling the chili at this point and refrigerating overnight before reheating and serving. We couldn’t wait and it was delicious at the end of the hour’s cooking.

To serve: Hot chili in deep bowls, garnished with chopped cilantro or parsley and avocado & cheese if you like.

Leftovers make amazing quesadillas.

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