This is an another amazing vegetarian chili variation. Hearty too. It was especially wonderful for me as well because it incorporated a lot of flavors typically used in a traditional Mexican mole, one of my absolute loves.
This recipe was adapted from The Moosewood Restaurant Table: 250 Brand-New Recipes from the Natural Foods Restaurant that Revolutionized Eating in America from the Moosewood Collective. I doubled the recipe, increased the garlic, and omitted the ground fennel. We ate it with corn muffins and a green salad. Fabulous!
Yield: Serves 8 to 12
- 4 T olive oil
- 3 cups chopped yellow onions (I used 2 large onions)
- 10-12 large garlic cloves, minced
- 2 tsp ground fennel seeds, optional
- 2 tsp ground cinnamon
- 2 T chopped fresh thyme of 2 tsp dried thyme
- 3 tsp coarse salt
- 1 tsp freshly ground black pepper
- 2/3 cup chopped celery
- 1 cup seeded and chopped poblano peppers (can substitute cubanelle peppers)
- 3 cups seeded and chopped red, yellow, or orange bell peppers (I used 2 red, 1 yellow, & 1 orange)
- 6 cups diced butternut squash (bite-size cubes), from 1 medium butternut squash
- 28-oz can diced tomatoes
- 2 2/3 cups water
- 6 T pepitas (pumpkin seeds)
- 2 T sesame seeds
- 2 15-oz cans red kidney beans, drained
- 1-2 chipotle peppers in adobo sauce, finely chopped, or to taste
- 3 oz bittersweet chocolate (I used 72% cacao dark chocolate)
- 1 cup chopped fresh cilantro, plus more for garnish
- sour cream, for garnish
- thinly sliced scallions, for garnish
- In a heavy bottomed pot on medium heat, warm the oil. (I used an enameled cast iron pot.)
- Add the onions, garlic, fennel, cinnamon, thyme, salt, and black pepper and cook for 5 to 7 minutes until the onions soften, stirring often to prevent sticking.
- Add the celery, poblano peppers, and bell peppers and cook for another 5 minutes until the peppers brighten and become fragrant.
- Stir in the squash and cook for a minute or two more.
- Add the tomatoes and water to the pot, cover, bring to a boil.
- Reduce the heat and simmer for about 20 minutes, or until the squash is tender.
- Using a spice grinder, mini food processor, or a mortar and pestle, finely grind the pepitas and sesame seeds.
- When the squash is tender, stir the ground seeds, kidney beans, chipotles to taste, and chocolate into the stew. Simmer for 10 to 15 minutes.
- Stir in the cilantro.
- Garnish with more cilantro, sliced scallions, and/or sour cream, as desired.
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Posted in Recipes, Soups, Stews, & Chowders, Vegetarian
Tags: chili, chipotle, chipotle chiles, cilantro, cubanelle peppers, dark chocolate, dinner, fennel seed, kidney beans, Mexican, mole, Moosewood, orange bell peppers, pepitas, poblano chiles, poblanos, red bell peppers, sesame seeds, thyme, tomatoes, vegan, vegetarian, yellow bell peppers
When my husband works at night, he is home with me during the day. It is the best! Not only are we able to do yard work and other things around the house (fun!?!) together, we occasionally also go out for a special lunch while the kids are at school. Recently, we had an amazing lunch and splurged on dessert as well- it was a black and white crème brûlée- SO delicious. Such a nice surprise to have the taste of chocolate underneath the classic custard. It had to be recreated at home! 🙂
I started collecting recipes while living in Charleston, South Carolina- many years ago. Southern Living was my absolute favorite recipe resource. I had saved this recipe for many many many years and was so happy to have found it! (My crazy recipe collection payed off!) It was similar to the delicious dessert we had enjoyed. I adapted the recipe to decrease the portion size, adjust the cooking time, to incorporate dark bittersweet chocolate, and to torch the brown sugar topping.
The chocolate layer is baked first. When I poured the custard topping over the chocolate layer, some of it rose to the top. I don’t think that the baking time needed to be adjusted- next time I would pour the custard layer even more slowly over the top? I’m not sure if it would make a difference, but it certainly didn’t affect the flavor. SO rich and delicious! This recipe was adapted from Southern Living. We enjoyed it on Easter this year; it is perfect for a dinner party or special occasion because it is made a day ahead.
Yield: 8 servings (using 4 to 5 oz ramekins)
- 2 1/2 cups heavy whipping cream, divided
- 5 oz dark bittersweet chocolate (I used 71% cacao Valrhona chocolate), finely chopped
- 6 egg yolks
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 6 tablespoons light brown sugar
- Cook 1/2 cup whipping cream and chocolate in a heavy saucepan over low heat, stirring constantly, until chocolate melts and mixture is smooth. Pour into a large bowl.
- Whisk together remaining 2 cups whipping cream, yolks, sugar, and vanilla until sugar dissolves and mixture is smooth. Whisk 1 cup egg mixture into chocolate mixture until smooth. Cover and chill remaining egg mixture.
- Pour chocolate mixture evenly into 8 (4 to 5-ounce) custard ramekins; place ramekins in a 13- x 9-inch pan and a 8- x 8-inch pan. (I placed a silicone square underneath to prevent the ramekins from shifting in the pan.) Add hot water to pan to a depth of 1/2 inch.
- Bake at 325° (I used convection) for 15 to 20 minutes or until almost set. (Center will be soft.)
- Slowly pour remaining egg mixture evenly over custards, and bake 20 to 25 more minutes or until set.
- Cool custards in water in pan on a wire rack. Remove from pan; cover and chill at least 8 hours.
- Sprinkle each custard with 1 tablespoon brown sugar.
- Using a handheld propane kitchen torch, brûlée the topping until caramelized. Let stand 5 minutes to allow sugar to harden before serving.
Note: Make the custard a day ahead and torch the topping at the last minute.
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Posted in Baking, Good Sweets, Good Eats (Desserts), Holiday, Recipes
Tags: bittersweet chocolate, black and white, creme brûlée, custard, dark chocolate, dessert, French, Valrhona