Monday, March 2, 2015

28 Day Challenge....Day 28

Vegan, plant-based diet
This chili is fit for royalty with its rich spice mix, unsweetened cocoa for complexity.  Pair it up with homemade cornbread to hit the flavor mark.

3 large dried New Mexico chiles (or 1 T. of chili powder mixed with 1 c. veggie broth)
1 1/2 cups water
1 medium onion, chopped
4 cloves garlic, minced
1 bell pepper, chopped
1 15-ounce can diced tomatoes
1 8-ounce can tomato sauce (no salt added)
3 cups cooked pinto beans (or 2 cans, rinsed and drained)
1 teaspoon cumin
1 teaspoon oregano
1/4 teaspoon freshly ground black pepper
1 teaspoon smoked Spanish paprika
2 teaspoons cocoa powder
1 teaspoon salt (or to taste)
1 teaspoon sugar (optional)

cayenne or other red pepper, to taste

Remove the stem and seeds from 3 dried Mexican chiles.  You can find these in the International section of your grocery store.  
Grind these dry in your blender until powdered.  Add the  water until you have a chili sauce.  Or you can heat the chiles with the water in a sauce pan.  Bring to a boil and then let stand for 15 minutes until the chilies soften.  Then blend.
Add the tomato sauce, garlic cloves, oregano, cumin, pepper, paprika, cocoa powder, salt, sugar to the blender and blend until smooth.

Dice the onion and add to a large pot over medium heat.  Cover with lid and allow the onions to cook until translucent.  Add the canned tomatoes and the sauce from your blender.  Add the beans and bell pepper.  Cover and simmer for at least 30 minutes.  Taste to add more pepper.  

Here is my favorite cornbread to serve along side this chili.
I do not add the oil.  I add an additional 2 T. of applesauce instead.

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