The Chili Challenge!

Last month, the dietitians at the Block Center challenged themselves to come up with creative chili recipes.  Here are some of the favorites they cooked - enjoy!  (See our next post this afternoon for more delicious dishes to complement your Chili.)

• Painted Desert Chili
• Crockpot-or-Not Chili
• Put the Tex in Your Mex Chili

---

Painted Desert Chili Mix in a Jar
Makes a really big pot!

This makes a wonderful hostess gift any time of the year!

Layer in a 1-quart jar:

• 1 cup dried pinto beans
• 1 cup dried kidney beans
• 1/4 cup small dried white beans
• 1/4 cup small dried black beans
• 2 Tbsp dried parsley
• 2 Tbsp garlic powder
• 2 Tbsp chili powder
• 2 Tbsp dried onion flakes
• 2 Tbsp paprika
• 2 Tbsp cumin
• 2 Tbsp white cornmeal
• 2 Tbsp dried parsley
• 2 Tbsp garlic powder
• 2 Tbsp chili powder
• 2 Tbsp dried onion flakes
• 2 Tbsp paprika
• 2 Tbsp cumin
• 1/8 tsp cayenne pepper (optional)

The ingredients are layered, like sand art.  Don't worry about getting the layers even.  The desert effect comes from the rippled appearance of the spices.  One tip is to carefully add each seasoning along the edges of the jar, then fill in the middle of the layer.  This way all of the beautiful colors show along all of the edges.

Attach these instructions to the jar:

Pour contents of jar into 12-quart pot and add:

• 1 medium onion, diced
• 2 (8 ounce) packages tempeh
• 3 (15 ounce) cans tomato sauce
• 4 (15 ounce) cans diced tomatoes
• 1 (12 ounce) can tomato paste
• 1/2 cup apple cider vinegar
• Salt and pepper to taste

Fill remainder of the pot with water.  Bring to boil.  Let simmer for 2 1/2 to 3 hours. Enjoy!

---

Crockpot-or-Not Chili
Makes 10 Servings

• 1 cup chopped onion
• 4 cloves garlic, minced
• 1-1/2 cups dry TSP* or 2 cups Boca crumbles
• 1 can (28 oz) tomatoes, chopped, with liquid
• 1 can (4.5 oz) mild chopped chilies
• 1 can (6 oz) tomato paste
• 2-1/2 cups water
• 1 can (15 oz) kidney beans, rinsed & drained
• 1 can (15 oz) black beans, rinsed & drained
• 2 Tbs chili powder
• 1 tsp cumin
• 1 tsp oregano

Crockpot directions:
Combine all ingredients in a crockpot.  Cover and cook on low for at least 8 hours.

Stovetop directions:
Combine all ingredients in a large soup pot.  Bring to a boil, reduce heat and simmer, partially covered, for at least half an hour.




---

Put the Tex in Your Mex Chili
Yields 6-8 servings
Recipe from The 30 Minute Vegan

• 4 cups water OR vegetable stock
• 1 and 1/2 tbsp. chili powder
• 1 tbsp. cumin, ground
• 1 cup yellow onion, peeled, cored, and small dice
• 1 cup celery, sliced OR diced
• 4 each garlic cloves, pressed OR minced
• 1 each 8 oz. package of seitan, chopped OR Tofu OR Tempeh
• 1 and 1/2 cups chopped tomatoes, OR 1 14.5 oz. can fire-roasted tomatoes
• 1 each bell pepper, seeded and diced
• 1 each jalapeño, OR other hot pepper, seeded & diced (Optional)
• 1 each 15 oz. can pinto beans, drained OR 1 ½ cup cooked beans
• 1 each 15 oz. can kidney beans, drained OR 1 ½ cup cooked beans
• 1 each 6 oz. can tomato paste
• 1 cup fresh OR frozenr corn (Optional)
• 1-3 tbsp. soy sauce OR tamari
• 3 tbsp. cilantro, fresh, rinsed & chopped
• 1 and 1/2 tsp. sea salt OR Miso Paste, to taste
• 1/2 tsp. black pepper, ground, to taste
1. Place the water, chili, powder, and cumin in a large pot and place over medium heat.  Begin prepping the onions, celery, garlic, seitan or other meat alternative, tomatoes, peppers, and place in the pot as you go.
2. Lower heat to medium-low, add the beans, tomato paste, and corn if using, and cook for an additional 10 minutes, or until all the ingredients are tender, stirring occasionally.  Add the remaining ingredients, stir well, and enjoy.

Notes:

• To make the dish spicier, add cayenne pepper, additional hot peppers, or hot sauce.
• For extra flavor, replace some of the water/stock with tomato juice/tomato puree.
• This is an oil free dish. For additional flavor, you can sauté the onions, garlic, and celery in canola oil.
• Consider making this in a crock pot overnight for your favorite gathering.
• Top with scallions, grated vegan cheese such as vegan gourmet/ daiya.
• For a smoky taste try adding smoked paprika.

Comments

[C Seda]

I haven't tried the first 2 recipes, but I tried the Put the Tex in Your Mex chili at the Block Center, and subsequently made it myself (minus the jalapeno and using less chili powder). It is REALLY good, and will replace my former 3-bean vegetarian chili recipe!

[Deb]

'Put the Tex in Your Mex Chili' sounds really good, and over the weekend I finally picked up enough of the ingredients to cook it this week. We're going to try this one vs. Ani Phyo's raw Tomato Chili with Taco Nut Meat.