Monday, January 16, 2012

Spicy Vegetarian Chili

If you don't subscribe to the Food Network Magazine, you should! This is the cover recipe for January and boy am I glad I made it. We've recently started our "wedding diet" to get in shape for the big day so I'm trying to find healthier, low-cal recipes for dinner.
I definitely found what I was looking for. This chili is very hearty and filling. The best part is that it's packed with veggies! I did make a few changes to the original: added corn and jalapenos, used black beans instead of pinto, and left out the carrots...all in all it turned out sooo good! Evan loved it and didn't even realize he was missing the meat. When he went back for thirds I knew this recipe was a keeper!

*This recipe makes A LOT of chili...we had plenty left over for lunch and dinner the next day.

Spicy Vegetarian Chili
Recipe slightly adapted from Food Network Magazine

2 tbsp olive oil
1 large onion, chopped
2 large bell peppers, chopped
4 cloves garlic, finely chopped
3 tbsp chili powder
1tbsp ground cumin
2 tsp ground coriander
2 tsp dried oregano
2 tbsp tomato paste
2 corn tortillas, torn into pieces
1/2 cup brewed coffee
1 28 oz can crushed tomatoes
2 tbsp unsweetened cocoa powder
2 cans black beans, drained and rinsed
1 can corn, drained and rinsed
2 tbsp pickled jalapenos, diced
1/2 head cauliflower
Salt and pepper to taste
Shredded reduced fat cheddar cheese & low fat sour cream for topping

1. Heat the olive oil in a large saucepan over medium-high heat. Add the onion, bell peppers, and 1/2 tsp salt; cook stirring frequently, until vegetables begin to soften, about 8 minutes. 
2. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, tomato paste, and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick).
3. Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans, corn, jalapenos, and 2 1/2 cups water, bring to a simmer over low heat. Cook stirring occasionally, until the chili thickens slightly, about 1 hour and 30 minutes. 
4. Meanwhile, rim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Add some water if the chili is too thick. 
5. Ladle into bowls and add toppings. 

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