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.
I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.
The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.
The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.
Ina Garten’s Chipotle Parmesan Sweet Corn
Yield: Serves 6 to 8 as a side dish
6 tablespoons (3/4 stick) unsalted butter
1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
1/4 tsp chipotle chile powder
Kosher salt and freshly ground black pepper
freshly squeezed lime juice from 1 lime (about 2 T)
1 T freshly grated Parmigiano Reggiano cheese
Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
Off the heat, stir in the lime juice and Parmesan.
Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.
Martha Stewart’s Mexican-Style Corn with Citrus Cream
Yield: Serves 4 to 6 as an appetizer
8 ears corn, husked and silks removed
1/2 cup light sour cream
1 T fresh lime juice
pinch or two cayenne pepper
1/4 tsp chili powder
1/4 cup minced cilantro, or more, to taste
coarse salt and freshly ground black pepper
1/4 cup crumbled cotija or goat cheese
tortilla chips, for serving
Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
Combine the corn kernels with the sour cream mixture.
To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.
Note: This dish can be served warm or at room temperature
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.
My son’s third grade teacher told the class that they each needed to know three recipes by heart before going to college. What good advice! 😉 Besides a good vinaigrette, this one might make the list! 🙂 It’s an easy crowd pleaser.
This recipe is also quick… super superfast. 🙂 It initially caught my eye because it included a “2-minute” enchilada sauce (as well as a lot of ingredients from Trader Joe’s!). We were not disappointed. It was a perfect, comforting, and family friendly weeknight meal. I especially loved the sauce. This recipe was adapted from Feasting at Home. I added an additional layer of tortillas as well as cheese to the top. Now I need to teach my kids how to make it! 🙂
For the 2-Minute Enchilada Sauce:
14.5 ounce can diced tomatoes (preferably fire roasted)(Trader Joe’s!)
¼ cup water
2 T extra-virgin olive oil
2 tsp apple cider vinegar
1 tsp cumin
2 tsp chili powder
¼-½ tsp chipotle chile powder, to taste (or add a canned chipotle pepper, smoked paprika, and/or cayenne for heat)
1 ½ tsp coarse salt
2 garlic cloves
1 tsp dried oregano
Add all of the ingredients to a Vitamix (or blender) and blend until smooth.
To Complete the Enchilada Pie:
2-Minute Enchilada Sauce
12-14 6-inch corn tortillas
2 15-oz cans seasoned black beans (like Trader Joe’s Cuban Style Black Beans)
16 oz bag frozen fire roasted corn (Trader Joe’s) or other roasted vegetables
2 1/2 cups coarsely grated Mexican style cheese or blend (I used Monterey Jack)
4 ounce can green chilies, preferably fire roasted (Trader Joe’s)
cilantro, to taste as well as additional chopped cilantro for garnish
diced avocado, sour cream, hot sauce, as desired for garnish
Preheat oven to 400 degrees, preferably on convection.
In the bottom of a 9 x 13 inch baking dish, spread out a scant amount of the enchilada sauce- just enough to lightly coat the bottom. (I used an enameled cast iron baking dish.)
Spread 4-5 tortillas on top of the sauce.
Drain one can of seasoned beans, and spread out over the tortillas. (Drain well!)
Spread out half of the frozen roasted corn.
Spread out 1 cup of the shredded cheese.
Scatter ½ of the canned green chilies and a little chopped cilantro.
Spread a second layer of 4-5 tortillas over the mixture.
Then repeat with another can of drained seasoned beans. (cooked chicken, chorizo,or ground meat can be substituted, if desired)
Top with rest of the corn, the cheese, the chilies and cilantro.
Drizzle with ⅓ of the enchilada sauce and top with 4-5 more tortillas.
Spread the remaining sauce over the tortillas.
Cover and bake for 30 minutes.
Uncover, top with remaining 1/2 cup of cheese and bake 8 to 10 more minutes, until the cheese is melted and lightly browned.
Garnish with diced avocado, and cilantro. Cut into servings and serve with sour cream and hot sauce, if desired.
I can’t believe it, but I am tired of pulled pork. What is even more surprising is that my husband is in agreement! This was a nice variation and the sauce was tasty with a subtle spicy kick; I omitted the liquid smoke as I am not partial to smoky flavor. The chicken was really moist even after five hours in the slow-cooker too.
This recipe was adapted from Cook’s Country Magazine, via cookingwithauntjuju.com and talkingonmagazines.com. Perfect to feed a crowd. Perfect for guests because it can be made ahead of time and reheated in the slow-cooker prior to serving.
We ate it with Provencal Tomatoes and corn on the cob but it may have needed coleslaw and potato salad (too?!?). Next time… 🙂 Nice!
Yield: Serves 10 to 12
4 (10-12 oz) bone-in split chicken breasts
8 boneless, skinless chicken thighs
coarse salt and freshly ground black pepper
1 large sweet onion, finely chopped
2 T vegetable oil
6 garlic cloves, minced
2-3 tsp chili powder
2-3 tsp chipotle chili powder
1/4 tsp cayenne pepper
4 oz (1/2 cup) tomato paste
1 cup ketchup
1/3 cup molasses
2 T brown mustard
4 tsp apple cider vinegar
4 tsp Sriracha or other hot sauce, plus more for serving, if desired
3/4 tsp liquid smoke, if desired
12 sandwich rolls (I prefer potato rolls)
Pat chicken dry with paper towels. Generously season with salt and pepper.
Combine onion, oil, garlic, chili powders, cayenne, and tomato paste in a microwave-safe bowl and microwave until the onion softens slightly, about 3 minutes.
Transfer the onion mixture to the slow-cooker and stir in the ketchup, molasses, mustard, and cider vinegar.
Add the chicken to the slow-cooker and toss to combine with sauce. Cover and cook on low for 5 hours, or until chicken shreds easily with a fork.
Transfer cooked chicken to a cutting board or rimmed baking sheet and loosely tent with foil. Let rest for 15 minutes.
Using a ladle or large spoon, skim the fat off the surface of the sauce. Discard.
Stir the hot sauce and liquid smoke (if using) into the sauce. Cover to keep warm.
Remove and discard chicken breast skin and bones. Coarsely shred the breast meat using 2 forks. Roughly chop the thigh meat into 1/2-inch chunks.
Return the meat to the slow-cooker and combine with sauce. Season with salt and pepper, if necessary. Serve on sandwich rolls with hot sauce to pass at the table, if desired.
This is my favorite chicken chili, although I have struggled in the past with the spiciness level for guests. I worry it will be too spicy….such a stress!! 🙂 I think that I finally got it just right this time. It has a perfect balance of spiciness complemented by the toppings and added rice.
It is fun to serve chili to guests with multiple topping choices. This chili is wonderful topped with any combination of diced red onions, sour cream, grated Monterey Jack cheese, avocado, and fresh cilantro. We also had rice, tortilla chips, and corn bread on the side.
This recipe was adapted from Martha Stewart Living. Perfect on a cold day.
Yield: Serves 6 to 8
2 poblano chiles
1 tablespoon cumin seeds
2 cups homemade chicken stock or low-sodium chicken stock
1 chipotle chile in adobo sauce, stemmed
1/4 cup olive oil
1 large onion, cut into 1/4-inch dice
4 medium garlic cloves, minced
2 pounds boneless skinless chicken thighs, cut into 1-inch chunks
1 tablespoon dried Mexican oregano or oregano
2 teaspoons dried epazote or 3T fresh cilantro
1/2 teaspoon chipotle chile powder
3 fifteen-ounce cans kidney beans, drained
1 fifteen-ounce can diced tomatoes
coarse salt and freshly ground black pepper, to taste
freshly grated Monterey Jack cheese, for serving (optional)
diced red onion, for serving (optional)
fresh cilantro leaves, for serving (optional)
sour cream, for serving (optional)
sliced or diced avocado, for serving (optional)
tortilla chips, for serving (optional)
rice, for serving, if desired (I served brown Basmati rice)
cornbread, for serving, if desired
Heat broiler. Toast poblano chiles until fragrant and beginning to blacken. Remove, cover to steam, and let stand until cool enough to handle.
Peel, stem and remove ribs from toasted poblanos.
Toast cumin seeds in a skillet, shaking skillet constantly, until fragrant, about 3 minutes. Transfer to a spice grinder, and grind until fine. Set aside.
Tear cleaned poblano chiles into pieces, and place in the jar of a blender. Add chicken stock and stemmed chipotle in adobo sauce. Puree, and set aside.
Heat oil in a large Dutch oven over medium heat. Add onion and garlic, and cook, stirring occasionally, until translucent, about 3 minutes.
Add chicken, season lightly with salt and pepper, and cook, stirring, until the exterior turns white, about 5 minutes.
Add reserved ground cumin, oregano, epazote (or cilantro), and ground chipotle chile powder; cook 5 minutes more.
Stir in the stock mixture, beans, and tomatoes.
Bring to a boil. Reduce to a simmer, and cook, partially covered and stirring occasionally, until flavors have married and liquid is thickened and reduced, about 40 minutes.
Serve immediately over rice and/or with corn bread, as desired. Pass cheese, onion, cilantro, sour cream, avocado, and tortilla strips on the side as optional toppings.