What's a pastry chef to do when the doctor keeps saying that the cholesterol numbers are a little high? Well, if that pastry chef were me -- and she is -- she is going to learn to make adjustments to the types of food she eats and also the way that they are prepared. Honestly, it's a little difficult. While I love vegetarian dishes and could live on salads, I also enjoy things like beer butt chicken and flank steaks cooked on the grill. And lets really lay it all out here, a lot of so called vegetarian dishes rely on processed soy products to mimic the flavor and texture of meat, and poultry and that isn't necessarily any better for you than the meat is. So, after a little bit of practice using Isa Chandra Moskowitz's latest book, "Appetite for Reduction", I decided to mix up a batch of chili that even she might like to try.
one of the things about most vegetarian chilis that disappoints me is the use of a large quantity of lentils and beans. while they are generally tasty, they always seem like a bowl of beans to me. what i love about a classic beef chili is the stick to your ribs, chunky vegetable and spicy tomato-chile base that the beans and meat are surrounded by. while rummaging through the cupboards looking for the things i needed, i came across a can of pumpkin puree and a little light went off; finally, the one thing that i knew would add a heartiness to the chili without making it a bowl of beans!
the beauty of this recipe, you can alter it easily. want it real spicy add the full amount of the chipotles. like a lot of beans? add an extra can. want to keep it vegan? skip the shredded cheese or use a soy cheese. the addition of hominy helps to thicken the dish without adding the usual cornmeal. just make a batch and see for yourself; it is completely possible to make a bowl of chili and not miss the meat at all! —janeofmanytrade
Test Kitchen Notes
Transport your tastebuds with a chili that hides a few surprises. With the first bite, I was hit with the smoke and spice from the adobe packed chipotles -- then it becomes dark and new and fruity. It is an exciting balance: Red pepper, tomato, and onion provide sweetness, a handful of spices and chilis bring the heat, dark chocolate adds depth, and the pumpkin is all texture. It is truly a chili where the beans become an afterthought, even behind the dumpling-soft hominy. I could't bring myself to top my bowl with anything -- I just wanted the harmony to continue to sing in my mouth and take my tastebuds to places no chili had lead me before. —Jody Carmichael
medium onion, diced
bell pepper (any color), diced
cloves garlic, minced
chopped fresh oregano
chopped chipotle chilis (packed in adobo sauce)
15-ounces can pumpkin puree
14-ounce cans fire roasted diced tomatoes
14.5-ounce can crushed tomatoes
one or two
15.5-ounce cans beans (black, pinto or kidney)
15.5-ounce can hominy (yellow or white)
vegetable broth-depending on desired thickness
unsweetened chocolate, chopped
In This Recipe
In a large pot over medium heat, sauté the onion and bell pepper in the olive oil. When translucent, about 3 to 5 minutes, add the garlic and sauté for an additional minute.
Stir in the oregano, chili powder, coriander, cumin, and chipotle. Reduce the heat to medium-low and add the pumpkin, stirring to break it up.
Add the diced tomatoes, crushed tomatoes, beans, hominy, and broth and bring to a simmer. Stir the chili often to prevent scorching.
Add the chopped chocolate and stir to melt and combine it. Allow the chili to simmer for at least an hour. Salt as desired
Now the fun part: Eat it! However, if you let it sit a day, it will taste even better. Serve with the usual suspects: grated cheese (dairy or soy), sour cream (dairy or soy), tortilla chips, chopped onions, etc.
to garnish, serve with shredded cheese and sour cream-be sure to use vegan products if you are avoiding animal products.