Sweatshirts. Pumpkins. Apple Cider. Salted Caramel Mochas. Donuts. Pumpkin Spice Lattes. Scary movies. and CHILI!
Who couldn't love this wonderful time of the year?
Our most beloved small town - Edgerton, Wisconsin hosted their Chili Mania a couple of weekend's ago. We were unable to go (shucks!), but it definitely got us craving some hot, spicy, YUMMY [vegan] chili.
Matt LOVES chili, so this dish is one of few that I have made over and over again. Always changing the ingredients and quantities. Sometimes without even looking at a recipe. And changing my process a little bit each time. But this last one was SO DELICIOUS I just had to write it down and share it with you.
Its sort of a combination of Robin Robertson's garlic lovers' chili and her sweet and spicy chili (both out of her book "One Dish Vegetarian Meals"). And like I say in every other post, do yourself the favor, venture out a bit, and try this vegan recipe. I promise you won't be disappointed.
So - the day we cooked this fabulous chili, I realized at work that 1) I was craving chili and 2) I needed to go grocery shopping after work to get the ingredients.
Conveniently, I left the cookbook at home (which is usually ALMOST ALWAYS in my purse) so I had to guess/try to remember what my favorite chili recipes called for in the past.
I scribbled the ingredients down on paper as they came to me:
Onion, garlic, chili powder, diced tomatoes, apple juice, tomato paste, green chilies, agave nectar, kidney beans, black olives, and raisins (sounds weird, huh? TRUST ME! Its sooooo good).
The bestest most best, best chili ever!
Ingredients:
Dash of Extra virgin olive oil
One medium white onion
10 gloves of garlic
3 tablespoons of chili powder
3 cans of diced tomatoes
2 cups of apple juice
4 oz of tomato paste
1 4oz can of green chilis
1/2 teaspoon of agave nectar - You can also use a teaspoon of brown sugar
2 cans of kidney beans - drained and rinsed
1 4 oz can of sliced black olives
3 oz of raisins
Directions:
1) Chop onion and garlic. Cook over medium/high heat with olive oil.
2) After around five minutes (when the onion starts to get soft), stir in chili powder. Note: Three tablespoons is the perfect amount of spice for me. Feeling courageous? Try four. :)
3) Drain juice and pour canned tomatoes in with onion mixture. Stir.
4) Pour in apple juice. Stir in tomato paste.
5) Add green chilies and agave nectar.
6) Bring to a boil then turn heat to medium and simmer for 30 minutes, covered.
7) After 30 minutes, add kidney beans, black olives, and raisins.
8) Cook for another 5 minutes to blend flavors.
9) Serve with garlic bread. (Can also be paired with pumpkin beer).
10) Enjoy your hot, spicy, a little sweet, punch of garlic flavored chili and watch a scary movie.
Happy PSL Days!
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