What makes chili identifiable is the spices, and when you combine those spices with beans and other vegetables, your meatless chili can be every bit as hot and satisfying as a chili with meat. Plus this Meatless Monday recipe is great if you gave up meat for Lent, or if you are just trying to save some of your grocery budget. This recipe serves 8, so you can freeze some for later! And as with all chili, this is best if made ahead, cooled and the rewarmed for serving.
What you will need:
- 8 tablespoons of olive oil
- 4 cups or two large finely chopped onions
- 8 garlic cloves peeled and finely chopped
- 1/2 cup of medium-hot chili powder blend
- 1 1/2 teaspoons of cumin
- 1 1/2 teaspoons crumbled dried oregano
- 3/4 teaspoon of crushed red pepper flakes
- 2 1/2 teaspoons of salt
- 8 cups of vegetable broth
- 6 cups or 2 1/2 pounds peeled winter squash cut into 1/2 inch pieces
- 3/4 cup of yellow split peas
- 1 1/2 pounds of white button mushrooms, trimmed and cut into 1/2 inch pieces
- 4 cups of cooked pinto beans
- 1 tablespoon of red wine vinegar
- Over medium heat, heat 5 tablespoons of oil in a large cast-iron dutch oven. Add onions and garlic, cover and cook until the onions are tender for about 5 to 10 minutes.
- Add the spices - chili powder, cumin, oregano, red pepper flakes and saute the mixture for about 3 minutes.
- Add the vegetable broth, squash, split peas and the 1 1/2 teaspoons of salt. Bring to a simmer. Cover partially and cook until the split peas are tender (about 30-40 minutes). Stir occasionally.
- While that is cooking, in a heavy skillet, heat the remaining 3 tablespoons of oil over medium heat. Add mushrooms and 1 teaspoon of salt. Cover and cook until juices form - about 5 minutes. Stir occasionally. Increse the heat to high and saute until the mushrooms are golden, for another 5 minutes.
- Stir the mushrooms into the chili. Cover partially and cook until the flavors blend, about 15 minutes. Stir occasionally.
- Add the cooked pinto beans and vinegar. Stir occasionally.
- Simmer until the chili is very thick, and then season to taste with salt and pepper.
Bon Apetit on this Meatless Monday! Comments? Questions? Story information, product to review or breaking news? Please contact Natalia Corres at Natalia@bakwep.com.
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