Kim reports that her eyes were watering as she finished off the bowl she served up for this photo. Tears of joy we are sure, because for the second week in a row, she says that it’s her all-time favorite vegetarian dish. The great thing about chili of course is that once you have all of the components cut up, it’s pretty darn easy to put together. The cooking time is long however. In truth, this is a dish best prepared on Sunday morning, sampled throughout the day, and devoured the next day when the flavors have really blended deeply. Invite your friends – it’s a big pot! Easily serves 8.
- 1 medium yellow onion, chopped
- 3 tbsp. EVOO
- 6 cups peeled and chopped tomatoes (2 big or 3 small cans)
- 1 1/2 cups tomato paste (2 small cans)
- 2 medium carrots, shredded
- 2 medium parsnips, shredded
- 2 medium golden beets, peeled and shredded
- 1 cup red pepper, chopped (about one – nibble on the rest)
- 1 cup green pepper, chopped (see above)
- 1 tbsp. jalapeno, minced (one small – don’t nibble on any leftover, unless you’re adventurous)
- 8 cups dark red kidney beans (4 cans – well rinsed)
- 1 tsp. salt (or more, to taste)
- 1 tsp. black pepper
- 1 tsp. red pepper
- 1 tsp. chili powder
- 1tsp. cayenne powder
- 1/4 cup fresh parsley, chopped
- 2 cups red quinoa
- 1 cup chopped white mushrooms (about 10 after de-stemming)
- 1 tbsp. EVOO
- 4 cups water
- sour cream and parsley snips for garnish
Canned veggies are rarely our preference, but who are we kidding, most of us don’t can tomatoes or have time to properly cook dried beans. Just watch the sodium content of your canned goods. Opt for a slightly higher price if you get a low sodium content. And, always remember to rinse beans well if you use a can. The rinse washes away a lot of the sodium.
The root veggies fall mostly apart and become part of the base, adding earthy flavor and sweetness. Throw them into the food processor for a quick shred. Remember that when you buy organic roots, you can keep the skins on both the carrots and parsnips.
The chewiness of the quinoa and flavorful mushrooms are meant as substitutes for the ground meat. it isn’t an exact match, but the nutritional value and flavorful punch is delightful.
- Drizzle olive oil into large stock pot and saute onions for about five minutes until they are transluscent. Add tomatoes through parsley and simmer for 2-3 hours. Cover but stir regularly. If you have the time to let it simmer longer, go for it. The longer the better!
- Drizzle olive oil into saucepot and saute mushrooms for about 2 minutes until mushrooms are soft and chewy. Add water and quinoa. Cover and simmer for about 20 minutes until al dente. Add to large stock pot and blend, then simmer for 20 minutes before serving. Garnish with a dollop of sour cream and sprig of parsley.
- Make sure that you have a cold beverage handy. Beer is good.