Yet another psycho-bomb, nor-easter from hell, blizzard is on the way, and I want, need, nay, DEMAND, hearty food. If I am going to face 18″ of snow, more than 30 mph winds, and sub-freezing temps, I need food with heft and energy.
With all the man against nature, chest-thumping complete, my wife has informed me that we shall be meatless this day, and by the way, that butternut squash I bought last week needs to be used, “TODAY“.
Well no matter how you shape it, I’m not doing a soup. I really want texture, taste, and staying power. And for staying power, there is nothing like chili. Serve it in a bowl, with freshly chopped onions, shredded cheese, maybe with a side of rice, and side it with even more peppers in the form of pickled or fresh jalapenos and you have a meal that will enable you to face the ugliest of storms.
I have done a number of meat-based meals, and meat-based posts lately, so one supposes that one must give the vegetarians some air time.
Yes, I know, sooner or later my Texas passport will be revoked, for crimes against humanity, exposing children to critical food theory, abnormal eating habits, general sacrilegious behavior, etc, etc, etc.
And just to rub it in the face of those who judge recipes without tasting, one can even use pressed, cubed, and fried tofu (GASP) as the meat analog.
Vegetarian chili (also known as chili sin carne, chili without meat, chili non carne, and chili sans carne) acquired wide popularity in the U.S. during the 1960s and 1970s with the rise of vegetarianism. It is also popular with those on a diet restricting the use of red meat. To make the chili vegetarian, the cook leaves out the meat or replaces it with a meat analogue, such as textured vegetable protein or tofu, quinoa, or a starchy vegetable, such as potatoes. These chilis nearly always include beans. Variants may contain corn, squash, sautéed mushrooms, pearl onions, shallots or beets.
Do feel free to bump up the burn by adding additional coarse ground black pepper, or elevate the bite but adding additional chile peppers, it is after all a chili.
- 4 cups Butternut squash Peeled, cubed to 1/2"
- 2 cans Beans Black, Red Kidney, Pinto or mix them up
- 1 can Tomatoes with Chili You know the ones RoXXel
- 1 ea Yellow Onion Peeled, Diced
- 1-2 tbsp Neutral Oil
- 3 cloves Garlic Peeled / Minced
- 2 ea Poblano Peppers Washed, Stemmed, chopped
- 2 ea Jalapeno Peppers Washed, Stemmed, chopped
- 2 tbsp Chili Powder
- 2 tsp Cumin Seed Toasted, ground
- 1 tsp Mexican Oregano
- 1 tsp Smoked Paprika
- 1/2 tsp Black Pepper Coarse ground
- 1-2 tsp Salt
- 3 cups Vegetable Broth
- Place a large stew pot over medium heat, add the oil and bring to a shimmer.
- Add the onions and sautee until they are translucent, soft, and start to take color
- Add the garlic and cook until fragrant.
- Add the peppers and cook until soft.
- Add the tomatoes, chili powder, cumin, paprika, salt, pepper, mix well to coat
- Add squash, beans, and enough stock to cover
- Stir and bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes.
- Fork test squash for texture.
- Adjust to desired thickness, adding stock to thin, simmering longer to thicken
- Taste, season, and balance flavor.
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