Thursday, February 23, 2012

Roasted Pepper Chili (Vegetarian/Vegan)

I'd probably get some serious Texan stinkeye for calling this chili, since it a.) has no meat and b.) contains beans. 


That being said, vegetarians and vegans deserve a meatless chili option. And, though I am nowhere NEAR being vegetarian or vegan (I love my beef and eggs and dairy far too much), this dish has so much flavor, that you won't even miss the meat at all - I promise!

If you absolutely HAVE to have meat in your chili, though, I've got you covered

Here in Birmingham, we have a local cafe/music venue called The Bottletree. One of their most well-known and best-loved menu items is their vegan chili, which won the local news' championship chili contest. 

The flavor in this chili comes not only from the spices, but from roasting the peppers, which gives the pepper a deep, complex flavor. Also, unlike most chili recipes, which require hours of simmering, you can have this on the table in about 30 minutes. Not bad! To shortcut this dish even more, you could even use frozen vegetables instead of fresh!



Roasted Pepper Chili (Vegan/Vegetarian)
loosely adapted from White On Rice Couple

Ingredients:
2 medium anaheim chilis
1 Tbsp olive oil
1 medium white onion, minced
4 cloves garlic, minced
4 medium carrots, diced
3 stalks celery, diced
2 bell peppers, seeded & diced
2 15oz cans red kidney beans, drained and rinsed
1 Tbsp tamari
2 tsp ground cumin
1 1/2 tsp chili powder
1/4 tsp salt
1 can diced tomatoes
1 1/2 cups vegetable broth

Preheat oven to 325 degrees. Wash chili pepper and pat dry. Rub with a bit of olive oil, then roast for 15 minutes, turning frequently, until skin is bubbled and charred. You can also use your broiler; just make sure you keep a CLOSE eye on the peppers. 



Remove from oven and place in a plastic bag for 15 minutes; remove the seeds and skin, then dice the chili pepper.






Heat the olive oil in a medium saucepan; add the onion and garlic and cook until soft and fragrant, about 5-7 minutes. Add the carrots and cook for 5 minutes or until slightly softened.





Add the celery, bell pepper and roasted chilis. Cook for 5 minutes.




Add the beans, tamari, cumin, chili powder, salt, tomatoes and broth. Stir well and let simmer for 10-15 minutes before serving.









5 comments:

  1. Hi Julia!

    I just found your blog on the testimonials page of Amplified Media's site.

    I completely agree about the chili! I love meat, dairy, eggs, etc. But, I also love vegetarian dishes.

    Rachel :)

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  2. Thanks for reading, Rachel! I'm glad someone else understands that, even if you're a meat-eater, vegetarian/vegan dishes never have to be bland or boring. When done right, you'll never even realize the meat is missing!

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  3. I think it just makes life more interesting to have lots of variety in the foods we're eating!

    I'm looking forward to reading more of your recipes! I post a weekly menu that goes along with a box of produce that I and many other get from a company called Abundant Harvest Organics. I may have to start incorporating some of your recipes! (I always include a note about where I'm getting the recipes from so sources are given credit.)

    Did you really work with Amplified Media? I've been reading about them, and it looks like it's a scam of some sort. What was your experience with them?

    Happy cooking!

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  4. I did indeed work with Amplified Media - the experience was quick and easy; they paid me via PayPal to place a few sponsored links within some posts that they chose. Once I made the post edits, I let them know, and then got paid. Def wasn't a scam.

    I'll have to check out your weekly menu! We have a weekly box from a CSA here in Birmingham, and I can't wait for the spring/summer offerings.

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  5. Good to know. :)

    I hope you find the menus useful! They're based on the contents of the box we receive, but it's all seasonal, so hopefully there will be some overlap with yours (and I'm sure you can just substitute). :)

    ReplyDelete