Vegetarian Chili
Every chef has their own version of chili to present at chili contests across the land. Mine has a dark, deep flavor due to the presence of cocoa and cinnamon. It stands up well to cold winter nights. Make cornbread to go along with this chili for a stellar pairing. I had the privilege of seeing Brian Blade perform several pieces from his epic album, Landmarks, in 2022. It was a magnificent concert and there was a moment of humor when he forgot the name of his own album. It happens to all of us.
Ingredients
- 3 Tbsp canola oil
- 2 large onions
- 3 bell peppers mix of red, orange, and yellow
- 2 Tbsp chili powder
- 1 ½ Tbsp ground mustard
- 1 ½ tsp cumin
- 1 ½ tsp cocoa
- ½ tsp cinnamon
- 28 oz can diced or whole tomatoes
- 3 cans of kidney beans undrained or a mix of kidney, white, and black beans
- 1 C water
- 6 oz tomato paste
- 2 limes for serving
- 1 avocado for serving
- Shredded sharp cheddar cheese for serving
Instructions
- In a dutch oven, warm 3 Tbsp canola oil over medium-high heat. Chop onions and bell peppers while oil is heating. When oil is shimmering hot, add onion and peppers. Cook, stirring occasionally, until onions and pepper are soft.
- Add 2 Tbsp chili powder, 1 ½ Tbsp ground mustard, 1 ½ tsp cumin, 1 ½ tsp cocoa, and ½ tsp cinnamon, and cook for 30 seconds to 1 minute until fragrant, stirring constantly.
- Add canned tomatoes, beans (including their liquid), 1 C water, and tomato paste. Once the chili reaches a simmer, reduce heat and simmer rapidly, uncovered, for 40 minutes until the chili is thickened, stirring frequently.
- Ladle chili into bowls. Cut limes into wedges and cube avocado. Place lime wedges, avocado cubes, and shredded cheddar on the table for toppings.
Notes
Serve with cornbread.
Album: Landmarks | Brian Blade Fellowship