Veggie Chili

I am not usually a fan of veggie chili. I just feel there should be some type of meat in it. After all, authentic Texas chili doesn't even have beans. But I think the secret to enjoying a veggie chili is getting enough CHILE-WITH-AN-E flavor in it. In my verson, I use one fresh jalapeno, two chipotle chiles and a teaspoon of adobo sauce, and one dried Chile Pasilla Negro. This adds a nice smoky flavor, and combined with a can of Muir Glen Fire Roasted Tomatoes, the chili creates a warm feeling for your cold winter night.

Balancing heat and flavor is a tightrope act when you are cooking for others,. My wife does not like as much heat as I do. This version is just right, where she said it was hot, but ate her portion, and took the leftovers to work for lunch.


Veggie Chili

2 Tbs Olive Oil
2 chopped cloves of garlic
1 chopped shallot
1 chopped onion
~1" squares of butternut squash
4 skinny carrots chopped
1 chopped red pepper
1 chopped de-seeded jalpeno
1 chopped de-seeded chipotle pepper
1 tsp adobo sauce
28 oz fire roasted tomatoes
12 oz Ale
15 oz red kidney beans
8 oz frozen corn
Mexican Oregano
Cayenne Pepper
Chile Powder
Cumin


Heat the olive oil in a dutch oven. Saute the garlic, shallots, and onion until translucent. Layer with salt and pepper. Add the carrots, squash, red pepper, and chopped chiles and cook for 10 minutes. When the carrots and squash start to soften, add the fire roasted tomatoes, beer, beans, adobo sauce, corn and spices. I used about a tablespoon of mexican oregano and cumin, and about a 1/2 of a teaspoon of cayenne pepper and chile powder. Bring to a boil, then lower to a simmer. Simmer for roughly 30 minutes. Adjust salt and pepper to taste along the way.

Top with grated cheese, sour cream, green onions, tortilla chips. Or serve over rice.

It came out really well. If you're a meat chili lover, you may not even miss the meat.