Mardi Gras Vegetable Chili Recipes

THE BEST VEGETARIAN CHILI EVER

Steps:

• Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
• Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
• Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
• Garnish with anything you'd like. Makes 6 servings, about 1 1/2 cups each.

MARDI GRAS VEGETABLE CHILI

Steps:

• Put the dried chiles in a large heatproof bowl and cover with boiling water; let stand 30 minutes, until soft; then seed and stem the peppers.
• In a food processor or blender, puree the chiles with 2 cups vegetable broth; set aside.
• Preheat oven to 350°; coat the eggplant with the oil and place in a single layer in a 14 x 11 inch baking pan.
• Sprinkle with 2 teaspoons salt; bake for about 30 minutes, until tender.
• Remove from the oven and set aside.
• In a Dutch oven, saute the onions, garlic, and bell pepper in the vegetable oil.
• When the veggies are soft, add in the chile puree and cooked eggplant along with the cumin, allspice, oregano, black pepper, the remaining ½ teaspoon salt, the jalapeno powder, tomatoes, hominy, beans, parsley, sugar, and remaining 2 cups broth.
• Cook over low heat at a simmering boil for 15 minutes.
• Add in the masa harina mixture; cook for 2 minutes.

VEGETARIAN CHILI WITH WINTER VEGETABLES

Steps:

• Heat the beans on top of the stove in a large soup pot or Dutch oven.
• Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
• Stir the tomato mixture into the beans. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn't settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
• Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco.