Harmony in the Kitchen
Kelly Cornell, horn, provided us with this recipe for chili, just in time for some cooler weather. Here's a message from her about the recipe:
Chili is one of my favorite things to make as it gets cooler in the fall. This vegan friendly recipe is a great way to enjoy a delicious, hearty chili that's packed with healthy vegetables.
This comes from Andrew Olsen's blog oneingredientchef.com.
Makes 4-6 servings
2 tablespoons vegetable oil
1 yellow onion
3 cloves garlic
1 green bell pepper
2 small zucchini
1 cup diced walnuts
28 oz can pinto beans
28 oz can diced tomatoes
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon dried basil
1 teaspoon cinnamon
1 teaspoon cumin
1+ teaspoon salt
1 teaspoon cocoa powder
Avocado for garnish
Okay, this seems like an overwhelming number of ingredients – especially for the *One* Ingredient Chef – but it’s actually really simple. All we have to do is sauté the veggies quickly, then dump everything in a slow cooker for about 6-7 hours and it’s done.
1. Step one of any delicious chili is to spice the vegetables first. Just like with a curry, it’s essential that you sauté the veggies and thoroughly spice them first in order to develop maximum flavor. So first, prep all the vegetables – dice the onion (but save a small piece for garnish), mince the garlic, chop the bell pepper, slice the carrots, slice the zucchini, and chop the walnuts into fairly small pieces.
2. Then, heat a large skillet with a drizzle of vegetable oil and add everything from step one into the pan and allow it to cook 4-5 minutes until the onions become translucent. Add half of the chili powder (1 tablespoon), a teaspoon each of cinnamon and cumin, and a few pinches of salt. Cook for another 4-5 minutes until you have something that looks and smells delicious (and would make great veggie taco filling on its own):
3. Finally, add this into your slow cooker along with all the other ingredients – diced tomatoes, pinto beans, the remainder of the chili powder, dried basil and oregano, cocoa powder, and a bit more salt. Note: Don’t drain the tomatoes or pinto beans – they will add just the right amount of liquid to this chili.
4. Set your slow cooker to low/medium, walk away, and let this cook for at least 6 hours. Before serving, give the soup a taste and feel free to adjust the seasoning: you can add a little more salt or spices to boost the flavor if needed.
Serving with a slice or two of avocado and just a taste of finely-diced raw onions is absolutely not optional. Trust me