Friday, November 14, 2014

Where's the beef?

I made this "Rainbow" Chili for my family the other night, and it was
eaten up with great enjoyment. They didn't even realize until at the end
of the meal that there wasn't any meat in it! ;)

2-3 Tbsp olive oil
2 stalks celery, roughly chopped
1 carrot, peeled and roughly chopped
1 beetroot, peeled and roughly chopped
1 onion, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
4 -5 plum tomatoes, roughly chopped
1 cup butternut squash, peeled and finely diced
8 oz mushrooms, finely diced*
1 tsp cumin
1 tsp ground coriander
1 tsp oregano

1 tsp paprika
1 tsp sea salt
2 cups water
1 box prepared black beans
1 bag frozen corn
1-2 cups broccoli florets
1 Tbsp turbinado, coconut sugar, optional, to taste

1/4-1/2 tsp cayenne pepper, to taste
Optional garnishes
1 serrano or jalepeño chili, seeds removed and thinly sliced
Handful of coriander leaves, finely chopped
1 stalk green onion, finely chopped
Avocado cubes
Sour cream, of choice
Cheese, of choice
  • Coat bottom of 6-quart dutch oven with olive oil. 
  • Sauté celery, carrot (or beetroot), onions and garlic until onions are soft. 
  • Add the tomatoes and sauté for a further 1-2 minutes. 
  • Transfer to a food processor or high-speed blender. Let cool slightly before blending into a smooth sauce. 
  • Add more oil to the pan. Sauté the butternut squash and the mushrooms for 5 minutes until softened. Incorporate the spices and salt. 
  • Return the tomato sauce to the pot. Add the water. Bring to a gentle boil, skim off any foam that rises up to the surface for the first 5 minutes. Turn down heat, cover and simmer for 15 minutes. 
  • In the last 5 minutes, add the beans, corn, and broccoli to heat them up. Season to taste. Serve hot.
* VARIATION: Add crumbled tempeh for added vegetable protein

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