Vegetarian Chili with Chef Melanie

Menu: Vegetarian Chili
Pictures: Click here

Vegetarian Chili

Quantity:   3-4 servings
Preparation Time:  25 minutes
Cooking Time:  20 minutes


4 onions, finely chopped   800 g
8 cloves garlic, minced
2 dried chili peppers, minced   1 g
4 carrots, finely diced 400 g
4 stalks celery, finely diced 280 g
2 green peppers, finely diced 300 g
2/3 cup canola oil 170 mL
1 1/2 tbsp ground cumin 10 g
4 tbsp brown sugar 50 g
1 kg firm tofu, finely diced 5 cups
6 cups red beans (canned)   1.5 L
6 cups canned tomatoes (diced or chopped) 1.5 kg
1 1/2 cup water approximately   375 mL  
Salt to taste      
Ground pepper to taste    
8 tbsp fresh cilantro [optional] 16 g
1 1/3 cup Cheddar cheese, grated 100 g

Cooking Instructions

1. Chop the onion
2. Mince the garlic and chili pepper
3. Finely dice the carrots, celery and bell pepper.

4. Heat the oil in a pan over medium heat. Sauté the onion and garlic about 2 min until the onion is translucent, with occasional stirring, paying attention not to let them burn. Add the carrots, celery, and bell pepper, then cook 4-5 min, with occasional stirring. Add the minced chili pepper, cumin and brown sugar, then cook 1 min, with stirring. Finely dice the tofu then add it to the mixture, then cook until golden-brown, about 8-10 min.
5. Drain the beans, rinse them and drain again. Add them to the pan, mix well, add the diced tomatoes and enough water to provide a moist environment. Cover and cook over low heat an additional 10 min, until the carrots are tender.
6.  Add salt and pepper to taste. Sprinkle with freshly chopped cilantro leaves, grated cheddar and serve.



Quantity:   3-4 servings
Preparation Time:  25 minutes


3/4 cup cup(175 mL) (175 mL) fat-free plain yogurt
1 can (19 oz/540 mL) can (19 oz/540 mL)chickpeachickpeas, drained and rinsed
2 tbsp tbsp(25 mL) (25 mL) lemon juice
1 tbsp tbsp(15 mL) (15 mL) sesame oil
1 tsp tsp(5 mL) (5 mL) ground cumin
1/4 tsp tsp(1 mL) (1 mL) salt
1 Pinch Pinchcayenne pepper
2 cloves garlic, minced
1 tbsp tbsp(15 mL) (15 mL) extra-virgin olive oil
1 Pinch Pinchpaprika

Cooking Instructions

1. Line small sieve with cheesecloth; set over bowl.
2. Add yogurt; drain in refrigerator until reduced by half, about 2 hours

3. In food processor, purée yogurt, chickpeas, lemon juice, sesame oil, cumin, salt and cayenne pepper until smooth; scrape into bowl.
4. Stir in garlic. (Make-ahead: Cover and refrigerate for up to 3 days.) Drizzle oil over top; sprinkle with paprika.

Plate Served

Group Picture

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