Quarterback Sneak "Vegie Chili"

by Mike Moore, Tastemaker in Residence

This year, I am taking a healthy approach for the Big Game! After working hard in January to lose a few from the holidays, it seems a crime to add it back on just for one game. Trust me, I would love to dive into a crock pot of "cheese product" and dip for delight. I test drove a veggie chili recipe and it I must say it's not bad for somebody who loves a good meaty chili. I don't claim this recipe to be vegan but, I am sure the vegan fans will know how to adjust if needed. Even if you are not watching the game, this chili makes the extra point.

INGREDIENTS

  • 1 Sweet Large Potato Cubed
  • 3 Large Carrots Diced
  • 4 Celery Stalks Diced
  • 1 Green Bell Pepper Diced
  • 1 Red Bell Pepper Diced
  • 1 Medium Yellow Onion Diced
  • 1 Bunch of Green Onion Chopped (for garnish)
  • 1 Avocado Sliced (for garnish)
  • 1 Jalapeno Seeded & Diced (keep seeds if you want it hot)
  • 6 Garlic Cloves Finely Chopped or Grated
  • 1/2 Cup Tri-Colored Quinoa
  • 1/2 Cup Farro Grains
  • 2 Cans Black Bean Rinsed
  • 2 Cans Kidney Beans
  • 1 Jar of Salsa (any kind)
  • 2 Cans Chopped Tomatoes
  • 3 Cups Chopped Kale
  • 1 Can Tomato Paste
  • 2 Tbsp. Molasses
  • 1 Tbsp. Brown Sugar or Agave Nectar
  • 1 Bottle of Stout or Porter Beer
  • 2 Tbsp. of Sea Salt (less is ok)
  • 1 tsp. Ground Cumin
  • 1/2 tsp. Ground Black Pepper
  • 1 Tbsp. Chile Powder (less or more if you like it hot or not)
  • 1 Tbsp. Dark Cocoa Powder (good for layering flavors and it is good for you)
  • 1/2 Tbsp. Ground Cinnamon

DIRECTIONS

  1. Combine all ingredients in a large crock pot and cook for at least 6 hours on medium to high heat.
  2. You may need to adjust moisture level based and cooking time upon your crock pots temperature settings. To add moisture just add more beer or chopped tomatoes.
  3. I recommend adding bell peppers and kale within the last 2 hours to keep a little crunch in place.
  4. For the best results try cooking at a high heat for 3 hours and the final 3 hours at medium heat.
  5. Garnish with chopped green onion, shredded cheddar cheese, avocado and dollop of plain Greek yogurt.
It's A Man's Table Too, Recipe, EntréesCynthia Suttervegie, chili, vegan, Mike MooreComment