Wow. This was the best vegetarian chili I have ever experienced. It was a little bit labor intensive to prepare but the house smelled incredible and the resulting meal was worth the work.
This recipe was adapted from Bobby Flay’s new cookbook, Beat Bobby Flay, via today.com. Even after decreasing and adjusting the chili powders in the recipe, the chili was on the spicy side. It was well tempered with all of the toppings and I also served it over rice to balance the heat. Next time, I may omit one teaspoon of chili powder, noted below.
I loved all of the toppings and garnishes. The cotija cheese was absolutely essential. Healthy and fabulous vegetarian comfort food.
Yield: Serves 4 to 6
For the Cumin-Lime Yogurt: (Makes 1 cup)
1 cup 2% Greek yogurt
1 lime, finely zested and juiced
1/2 tsp ground cumin
kosher salt and freshly ground black pepper
For the Avocado-Shishito Relish: (Makes about 2 cups)
2 Hass avocados, cut into large dice
2 T finely diced red onion
1 lime, juiced
2 T chopped fresh cilantro leaves
kosher salt and freshly ground black pepper
1/2 tablespoon canola oil
4 shishito peppers
For the Vegetable Chili:
8 tablespoons canola oil, divided
1 large Spanish onion, finely diced
8 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt
2 tsp ancho chile powder
1 tsp guajillo chile powder (I ground a guajillo chile in a spice grinder)
1 tsp chipotle powder
1 tsp chili powder, optional (next time I would omit it)
1 tsp ground coriander
1 tsp ground cumin
2 T tomato paste
1 (12-ounce) bottle dark beer (I used a Fat Tire amber)
1 (28-ounce) can peeled whole plum tomatoes, undrained (I used San Marzano)
kosher salt and freshly ground black pepper
1 T finely chopped fresh oregano leaves
2 large portobello mushrooms (about 11 oz), stems discarded, caps cut into 1/2-inch dice
6 cups 1/2-inch-diced peeled eggplant (1 large or 2 medium, about 2 1/2 pounds)
1 (15.5-ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro leaves
2 scallions, green tops and pale-green parts only, thinly sliced
1 tablespoon clover honey
Cumin-Lime Yogurt (recipe above)
Avocado-Shishito Relish (recipe above)
1/2 cup coarsely grated or crumbled queso blanco
1/4 cup finely grated Cotija cheese
fried tortillas strips or crumbled tortilla chips, for garnish (optional)
cornbread or cornbread muffins, for serving, optional
To Make the Cumin-Lime Yogurt:
Whisk together the yogurt, lime zest, lime juice, and cumin in a small bowl.
Season with salt and pepper.
Cover and refrigerate for at least 30 minutes and up to 24 hours before serving.
To Make the Avocado-Shishito Relish:
In a large bowl, combine the avocado, onion, lime juice, and cilantro in a large bowl.
Using a fork, coarsely mash the ingredients together.
Season with salt and pepper to taste.
Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering.
Add the shishitos, season with salt and pepper, and cook until charred on both sides, about 2 minutes per side. Transfer to a cutting board, let cool for a few minutes, then finely dice.
Gently fold in the diced shishitos into the avocado mixture to combine.
Note: The relish can be made up to 4 hours in advance, tightly covered and refrigerated.
To Make the Vegetable Chili:
Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering.
Add the onion and cook until soft, about 4 minutes.
Add the garlic and cook for 1 minute longer.
Add all of the chile powders, the coriander, and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes.
Stir in the tomato paste and cook for 1 minute.
Add the beer and cook over medium heat until the mixture is reduced by about half, about 5 minutes.
Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes.
Season with salt and pepper and stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes.
While the sauce is cooking, heat 2 tablespoons of the oil in a large cast-iron skillet over high heat.
Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 7 minutes. Season with salt and pepper and transfer to a large bowl.
Return the skillet to the heat and add the remaining 3 tablespoons oil.
Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 5 minutes per batch. Add more oil, if necessary. (I cooked the eggplant in 3 batches.) Transfer the eggplant to the bowl of mushrooms.
Add the eggplant, mushrooms, and black beans to the tomato sauce and stir to combine.
Cook for 15 minutes to meld the flavors and thicken the mixture.
Stir in the cilantro and scallions and season with the honey, salt and pepper.
Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish.
At the table, pass the queso blanco and Cotija cheeses, as well as some tortilla chips, if desired, to sprinkle over the top of the chili.
Offer cornbread or cornbread muffins on the side, if desired.
One more Indian dish to share… for now. 😉 This is another wonderful pressure cooker version of a classic Indian dish. A pressure cooker is a great tool to use when making Indian food.
This recipe was adapted from The Essential Indian Instant Pot Cookbook: Authentic Flavors and Modern Recipes for Your Electric Pressure Cooker by Archana Mundhe of Ministry of Curry. I used my stove top pressure cooker instead of an Instant Pot. I also modified the proportions and omitted the sugar.
I served this wonderful, saucy chicken over brown Basmati rice with warm naan and steamed beet and turnip greens. Full-flavored, fast and fabulous.
Yield: Serves 4 to 6
2 T ghee
2 large yellow onions, finely diced
2 to 2 1/2 pounds boneless, skinless chicken thighs, halved and patted dry
1 cup canned crushed tomatoes or tomato purée
1/2 cup water
1 T grated fresh ginger
5 to 6 garlic cloves, minced
2 tsp ancho chile powder, Kashmiri red chile powder or another mild red chile powder
2 tsp kosher salt
1 tsp garam masala
1/2 tsp ground turmeric
1/2 cup canned coconut cream
2 T tomato paste
2 T dried fenugreek seeds
1/2 cup chopped fresh cilantro
brown Basmati rice, for serving (stove top: 1 1/2 cups rice & 3 cups chicken stock)
naan, for serving, optional
Heat the ghee in a stove top pressure cooker or on high sauté in an Instant Pot.
Add the onion and cook until translucent, 4 to 5 minutes.
Add the chicken, crushed tomatoes, water, ginger, garlic, Chile powder, salt, garam masala, and turmeric; stir to combine.
Meanwhile, cook the rice in a separate pot. (If using an Instant Pot, stir 1 cup rice, 1 1/2 cups water, and 1 tsp kosher salt in a stainless steel bowl that will fit in the IP. Place a tall steam rack in the pot, making sure the legs rest on the bottom, and place the bowl of rice on the rack.)
Secure the lid of the pressure cooker or Instant Pot. Cook at high pressure for 5 minutes.
Let the pressure release naturally for 5 minutes, then vent manually to release any remaining steam. Open the pot. (Remove the rice if using an Instant Pot.)
Add the coconut cream, tomato paste, and fenugreek and stir to combine.
Sauté until the curry comes to a boil and is heated through, about 2 minutes. (At this point, I removed the chicken and continued to reduce the sauce for an additional 4 minutes.)
To serve: Spoon the rice onto plates and label the curry over the top. Sprinkle with cilantro. Serve with naan on the side, as desired.
When a family friend posted a link to this “tried and true” recipe on Facebook, I knew that I was going to make it for sure. Not only is she a wonderful cook, but she also endorsed it by saying that she’s been making it for ten years!
This hearty and healthy stew-like soup is really another wonderful variation of vegetarian chili. The recipe was adapted from The New York Times, contributed by Molly O’Neill. I increased the amount of carrots, omitted the cayenne pepper, and cut the carrots prior to roasting in order to decrease the preparation time.
We ate it as a stew served over brown Basmati rice and topped it with Greek yogurt (others with sour cream) to temper the heat. The author suggested extending the ragout with either coconut milk or stock to give it a soup-like consistency, if desired. Yum!
Yield: 6 servings
2pounds carrots, peeled, cut in half and quartered
5tablespoons olive oil
2 ½teaspoons kosher salt
freshly ground black pepper to taste
1medium onion, sliced thin
¾teaspoon ancho chili powder
¾teaspoon chipotle chili powder
⅛teaspoon cayenne pepper, optional
1cup red lentils
5cups chicken or vegetable stock
brown Basmati rice, for serving, optional
plain Greek yogurt or sour cream, for serving, optional
Preheat the oven to 450 degrees, preferably on convection roast.
Lay the carrots in a roasting pan and toss with 3 tablespoons oil. Season with 1 1/2 teaspoons salt and a few grinds of pepper. Roast for 12 minutes.
Turn the carrots, add the onion and roast an additional 15 minutes, until the carrots are brown and tender.
When carrots are cool enough, cut them in 1/4-inch dice.
Warm 2 tablespoons oil in a saucepan. Add the carrot-and-onion mixture, the chili powders and the cayenne pepper, if using. Cook, stirring, for 1 minute.
Stir in the lentils. Add the stock and simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are falling apart.
Season with remaining salt and pepper to taste.
Serve with rice, or as a thick soup. Garnish with yogurt or sour cream to temper the heat.
Oh my, this dish has been waiting in the wings for quite some time. After my last post featuring my bounty of bok choy, it’s finally the perfect time to share it.
I paired this chicken dish with the sautéed bok choy. Both recipes were adapted from Bon Appetit. The chicken dish was contributed by Chris Morocco. The original chicken recipe was intended for kebabs on the grill; I modified to cook whole pieces under a broiler. The bok choy dish was contributed by Sara Dickerman and Marissa Lippert. I increased the garlic. Nice!
Yield: Serves 4
For the Sesame-Citrus Sprinkle:
2 T toasted white and/or black sesame seeds
1 T thinly sliced chives or 2 scallions
1 tsp Aleppo-style pepper or other mild red pepper flakes (I used Ancho Chile Powder)
½ tsp finely grated lemon zest
For the Chicken And Assembly:
⅓ cup (packed) light brown sugars
⅓ cup mirin (sweet Japanese rice wine)
⅓ cup low-sodium soy sauce
¼ cup unseasoned rice vinegar
1¼ pounds skinless, boneless chicken thighs (I used 5 thighs)
Make the Sesame-Citrus Sprinkle:
Mix sesame seeds, chives, Aleppo-style pepper, and lemon zest in a small bowl to combine; season with salt.
Prepare the Chicken:
Combine brown sugar, mirin, soy sauce, and vinegar in a small saucepan.
Transfer ¼ cup mixture to a large resealable plastic bag.
Add chicken thighs to bag with marinade and massage marinade into chicken. Chill at least 2 hours or up to 12 hours.
Meanwhile, bring remaining marinade to a simmer over medium-high heat and cook until reduced by half and slightly thickened (just shy of syrupy), 8–10 minutes. Remove glaze from heat.
Preheat a broiler. (I set mine to Convection Broil +Max at 500 degrees.) (Alternatively, Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Oil grates.)
Lightly season the chicken with salt and place under the broiler, until browned and beginning to char in spots, about 4 minutes. Turn over, baste with additional glaze, and cook until the other side is also beginning to char, about 4 to 5 additional minutes.
Serve chicken topped with sesame-citrus sprinkle.
Do Ahead: Glaze can be made 12 hours ahead. Let cool; cover and chill. Bring to room temperature before using.
For the Bok Choy:
1 T vegetable oil
4 garlic cloves, chopped
1 shallot, chopped
1 pound baby bok choy, rinsed, cut into quarters, with core intact (I used 4 baby bok choy)
1 tablespoon reduced-sodium soy sauce
Heat oil in a large skillet or wok over medium-high heat.
Add garlic and shallot and cook, stirring, until fragrant, about 30 seconds.
Add bok choy, soy sauce, and 2 T water and cover immediately. Cook 1 minute.
Uncover and toss, then cover and cook until bok choy is tender at the core, about 3 more minutes.
I love the first batch of zucchini in my CSA share- and finding new ways to enjoy it. The spicy, creamy, lime dressing in this dish was absolutely delicious. We are huge cilantro fans in my house so the fact that this dish was loaded with one of our favorite herbs made this dish a winner.
This recipe was adapted from Food and Wine, contributed by Kay Chun. I shaved the frozen goat cheese over the top, which was noted as the fancy chef tip in the original recipe. I think I would have preferred to have just crumbled cold (not frozen) goat cheese on top! Next time. 🙂
I’m bringing this festive summer side to share at Angie’s Fiesta Friday #128. My dish from Fiesta Friday #127 was a feature this week! Yay! Check it out and join the party.
3 ears of corn, shucked
1 pound small zucchini or summer squash, halved lengthwise (about 2 large)
1/4 cup extra-virgin olive oil
freshly ground black pepper
1/2 pound orzo
1/4 cup mayonnaise
3 tablespoons fresh lime juice
1 tablespoon minced shallot (I used 1 medium shallot)
1/2 teaspoon guajillo or ancho chile powder
1 1/2 cups coarsely chopped cilantro
2 ounces fresh goat cheese, frozen for grating or refrigerated for crumbling
Light a gas grill or heat a grill pan.
In a 9 x 13-inch pyrex dish or large bowl, toss the corn and zucchini with 1 tablespoon of the olive oil and season with salt and pepper.
Grill over moderate heat until charred and crisp-tender, about 10 minutes for the zucchini and 15 minutes for the corn.
Transfer to a cutting board and let cool. Cut the kernels off the corn cobs and coarsely chop the zucchini; set aside.
Meanwhile, in a large saucepan of salted boiling water, cook the orzo until al dente. Rinse under cold water to cool. Drain well and spread the orzo out on a baking sheet; pat dry with paper towels.
In a large bowl, whisk the mayonnaise with the remaining 3 tablespoons of olive oil and the lime juice, shallot, chile powder and 1/2 cup of the cilantro; season with salt and pepper.
Add the orzo, corn, zucchini and the remaining chopped cilantro and mix well. Transfer to a platter or serving bowl.
Using a vegetable peeler, shave the frozen goat cheese all over the top and serve. (Alternatively, crumble cold goat cheese over the top.)
When these two taco fillings were combined, this dish became a variation of our absolute favorite tacos (link posted below!). It is so boring to always make the same tacos… even if they are your favorite! (My husband disagrees…) These two fillings could be eaten separately or together, but we all chose to combine them. The creamy poblano filling would be a wonderful vegetarian option on its own though! This recipe was adapted from Bon Appetit. We each constructed them to our liking at the table with rice and refried beans on the side. It was a wonderful reward after our first long day of spring yard work! 🙂
For the Cumin and Ancho Chicken Filling:
2 1/2 to 3 pounds skinless, boneless chicken thighs
2 tablespoons ancho chile powder or chile powder
3 tablespoons ground cumin
1-2 teaspoons kosher salt, to taste
Vegetable oil (for frying)
Toss chicken with ancho chile powder, cumin, and 2 tsp. salt in a large bowl to coat. Cover and chill for 2 hours.
Heat a large cast-iron skillet over medium-high heat. Coat pan with a thin layer of oil. Working in batches, place thighs in skillet in a single layer (do not crowd). Cover and cook until a crust forms, about 5 minutes. Turn; cook, uncovered, until thighs are just cooked through, 3–4 minutes longer. Transfer to a platter; let rest for 5 minutes.
Cut chicken into 1/2-inch cubes. Transfer with any accumulated juices to a medium bowl. Season with salt to taste.
DO AHEAD: Can be made 1 day ahead. Let cool slightly. Cover; chill. Rewarm before serving.
For the Creamy Poblano Filling:
2 pounds fresh large poblano chiles
1 white onion, quartered, cut crosswise into 1/4-inch slices
6 garlic cloves, minced
2 teaspoons dried oregano, preferably Mexican
1 cup crème fraîche
1/4 cup shredded Monterey Jack
Preheat broiler, build a medium-hot fire in a charcoal grill, or heat a gas grill to high. If broiling, place chiles on a rimmed baking sheet. If grilling, put chiles directly on grill grate. Roast, turning occasionally, until tender and nicely charred all over, 15–20 minutes.
Transfer chiles to a large bowl; cover with plastic wrap and let steam for 15 minutes. Peel chiles. Halve lengthwise; discard seeds. Cut crosswise into 1/4-inch strips.
Heat a large dry heavy skillet over medium-high heat. Add onion; cook, stirring often, until beginning to char, 6–7 minutes. Add garlic; cook until fragrant, about 1 minute. Add oregano and 1 cup water; simmer until onion is tender and water has evaporated, 5–7 minutes.
Add chiles; cook until flavors meld, about 5 minutes. Remove from heat; stir in crème fraîche and cheese. Add water by table-spoonfuls if mixture is too dry. Season to taste with salt.