Make Ahead

Over-the-Hill Veggie Chili with SouthWest Raita

January 26, 2012
1 Ratings
  • Serves 6 - 8
Author Notes

Let us hope that as we grow older, we and our recipes move to a more conscious state. This chili has its roots in the counter-culture days of the 1970's, at The Farm in Summertown Tennessee. In their little first cookbook, I found a spaghetti sauce that grew into our family's Sloppy Joe. I still enjoy it, but I've been rethinking it, too. Beans instead of TVP, lots of peppers sweet and hot, smoke from the chipotle make a very different potful, with a fresher look and taste. Then I wanted to enhance and offset its rich and spicy character, and the raitas of India came to mind -- calling on two favorite ingredients of the South West.
Of course, cornbread would be perfect with this, but tonight there was none, just some baby bok choy, quickly stir fried with ginger and garlic, finished with sesame oil. It was surprisingly compatible... if not Superbowl friendly. Bring on the tortilla chips! —susan g

What You'll Need
  • The Chili
  • 1 large onion
  • 2 large sweet peppers (red, yellow, green)
  • 1 serrano chile (more to taste)
  • 1 dried chipotle
  • 1 tablespoon light oil (canola, grapeseed)
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon ground allspice
  • 1.5 tablespoons chili powder (blend)
  • 1/4 teaspoon coarse ground black pepper
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1 teaspoon garlic granules
  • 2 bay leaves
  • 3 cups cooked pinto beans (or 2 cans, rinsed)
  • 28 ounces canned tomatoes, with liquids*
  • The SouthWest Raita
  • 2/3 cup chopped cilantro, leaves and top stems, packed
  • 1 ripe avocado
  • 1 cup yogurt
  1. Soak the chipotle in boiling water to cover. When it is soft, save the liquid, remove the stem and seeds of the chile and mince finely. (You can use a canned chili in adobe instead.)
  2. Chop the onion into good sized pieces, like 1/2" chunks. Slice the sweet peppers into similar size pieces. Finely mince the serrano chile.
  3. Use a good sized heavy pot, at least 3 quarts. Over medium heat, saute the onions and peppers in the oil, stirring off and on until they are soft.
  4. Mix all the seasonings together, and add to the vegetables with the bay leaves.. Stir briskly until they are evenly distributed and roasted a bit -- it will smell great! Keep the heat at medium and do not scorch.
  5. Add the soaking liquid from the chipotle, beans, and tomatoes -- with enough of the liquid from the tomatoes to give a 'saucy' body to the mixed ingredients. Bring to a boil, reduce heat and cover. Maintain an active simmer for 1/2 hour. Stir occasionally and add more of the tomato liquid as needed. Check the seasoning. Let it rest for at least 15 minutes to give the flavors time to mellow. Serve in wide bowls.
  6. SOUTH WEST RAITA -- Mix cilantro, avocado and yogurt. Serve with the chili.
  7. *About the tomatoes -- I tend to use what ever I have in the pantry, but my first choice would be either diced in puree or whole -- which would need to be hand chopped. There are excellent choices available. Just hold back some of the liquid to account for that variable -- if the liquid seems too thin, reduce it separately before adding it to the pot. You can always put a little water in if it is too thick.

See what other Food52ers are saying.

  • koechin
  • susan g
    susan g
  • Zuzu42
  • drbabs
  • sheredel

5 Reviews

koechin November 7, 2012
just made this for our vegetarian daughter and the omnivores loved it as well. great raita too.
susan G. January 29, 2012
Thanks! I expect that 'raita' will see many other chili recipes this winter.
Zuzu42 January 29, 2012
This sounds perfect for the chilly winter weather. Thanks.
drbabs January 27, 2012
I love the southwest raita!
sheredel January 27, 2012
this is on my "to do list" for this weekend. can hardly wait to try-