Monday, January 31, 2011

Chipotle Chili

What do you do on a snowy January day when the high is -2°F?  You cook chili.  Spicy, hearty, warm-you-right-up chili.  Sipping hot chocolate while feeling sorry for yourself is an alternative option, but I really recommend the chili.

A nice mellow cornbread is mandatory with this recipe.  Resist the urge to put jalapenos in your cornbread - the chili is spicy enough as it is.

Chipotle Chili
Adapted from Rachel Ray's Caution Flag Chili.
  • 1 cup dry TVP granules
  • 1 cup hot no-beef or vegetable broth
  • 2 tbsp olive oil
  • 1 medium yellow onion, chopped
  • 1 green bell or anaheim pepper, seeded and chopped
  • 4 cloves garlic, minced
  • 2 tbsp grill seasoning blend (a coarse mixture of salt, black pepper, red pepper, dill seed, coriander seed, and garlic)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 2-4 chipotle peppers in adobo sauce, chopped (to taste)*
  • 3 tbsp vegan worcestershire sauce
  • 1 tbsp ketchup
  • 2 cups no-beef or vegetable broth
  • 2 28-oz cans fire-roasted crushed tomatoes
  • 3-4 cups (2 cans) red kidney beans, drained & rinsed
  1. Rehydrate your TVP in one cup of hot broth. Let it sit at least 5 minutes - all the liquid should be absorbed by the granules.
  2. Heat olive oil in a large soup pot over medium-high heat. Add the onion and pepper, and char for a few minutes - let them sit without stirring for a minute or two, then stir to avoid burning.
  3. Stir in the garlic and let it brown for about 30 seconds.
  4. Add the TVP granules, grill seasoning blend, chili powder and cumin. Stir well to comine, then let it brown for a few minutes.
  5. Stir in the chipotle peppers, worcestershire, and ketchup.
  6. Add the remaining 2 cups of broth. Use caution when pouring broth into a hot pan: the steam can burn you. Allow the broth to deglaze any sticky bits.
  7. Add the tomato cans, including all liquid.
  8. Add the kidney beans.
  9. Bring everything to a boil, then cover, reduce heat to low, and simmer for about 20 minutes, or until the TVP is completely tender and the chili has thickened up to a desired consistency.
*NOTE: These buggers are HOT. Unless you're a spice fiend, start with 2 chilis and taste after adding the tomato sauce. If you want it spicier, add more chipotles now.

Serve with warm cornbread and a cold beer. Laugh at old man winter from your comfy perch.

Makes about 14 1-cup servings. (3 WW points, 125 cal.)

TIP: One small can of chipotles in adobo (found in the "ethnic" aisle of my supermarket) can last me several months. They're awesome in chopped up in salsa, enchilada sauce, and refried beans, and you can use the sauce to make a killer chipotle ranch dressing for taco salads. Store the remaining can in a tightly-sealed glass container (they'll stain the crap out of plastic) in your fridge.

1 comment:

  1. I just made this and it came out great. Awesome recipe, thanks Kayla! :D