Spicy Vegetarian Chili

[JJ Judkins]

* Exported from MasterCook *

Spicy Vegetarian Chili

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Chili Vegetarian
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Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons extra-virgin olive oil
1 large onion -- chopped
2 large bell peppers (1 green -- 1 red), chopped
3 medium carrots -- finely chopped
Kosher salt
6 cloves garlic -- finely chopped
3 tablespoons chili powder
1 tablespoon ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 chipotle chile pepper in adobo sauce -- chopped (1/2 to 1)
1 tablespoon tomato paste
2 corn tortillas -- torn into pieces
1/2 cup brewed coffee
1 can whole plum tomatoes -- (28 ounce) crushed by hand
2 tablespoons unsweetened cocoa powder
2 cans pinto beans -- (15 ounce) drained and rinsed
1/2 head cauliflower
1/2 cup finely chopped fresh cilantro -- plus torn leaves For topping (optional)

Shredded reduced-fat cheddar cheese, sliced scallions

plain low-fat Greek yogurt, for topping

(optional)

Heat the olive oil in a large saucepan or Dutch oven over

medium-high heat. Add the onion, bell peppers, carrots

and 1/2 teaspoon salt; cook, stirring frequently, until

the carrots begin to soften, about 8 minutes. Add the

garlic and cook 2 more minutes. Add the chili powder,

cumin, coriander, oregano, chipotle, 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). Add the coffee and simmer until

almost completely reduced, about 30 seconds. Stir in the

tomatoes, cocoa powder, beans and 2 1/2 cups water and

bring to a simmer over low heat. Cook, stirring

occasionally, until the chili thickens slightly, about 1

hour, 30 minutes.

Meanwhile, trim 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. Stir in the chopped cilantro and season with salt.

Add some water if the chili is too thick. Ladle into

bowls and add toppings.
6 to 8 servings
Recipe courtesy Food Network Magazine

Copyright:
"***Imported to Master Cook by JJ***"
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Per Serving (excluding unknown items): 331 Calories; 7g Fat (17.5% calories from fat); 16g Protein; 56g Carbohydrate; 20g Dietary Fiber; 0mg Cholesterol; 98mg Sodium. Exchanges: 3 Grain(Starch); 1/2 Lean Meat; 1 1/2 Vegetable; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0