This recipe was primary inspired by several Cook’s Illustrated recipes. The chili powder/paste in particular. But also, other recipes that taught me the trick for cooking Cauliflower for 30 minutes until it develops a nutty flavor (an effect Indian dishes often leverage as well). I combined both those concepts plus my standard tomato reduction to make what I hope will be a pleasing veggie chili.

The dried ancho & arbol chilies are critical to this recipe & I don’t think they can be substituted. You may need to seek out local specialty stores (like Indian markets) or go online to find these chilies.

Ingredients – Chili

• 1 large onion (diced)
• 1 large green pepper (diced)
• 1 jalapeño (diced)
• 6 cloves of garlic (minced)
• 1 Cauliflower (roughly chopped into large bite-sized pieces)
• 1 zucchini
• 2 cups Veggie broth
• 1 large can of diced tomatoes
• 1 large can of pink beans
• 1 lager beer

Ingredients – Chili Powder

• 6 dried ancho chilies (deseeded & chopped into 1 inch pieces)
• 4 dried arbol chilies (deseeded)
• 3 tbsp cornmeal
• 2 tsp oregano
• 2 tsp cumin
• 2 tsp cocoa powder
• 1/2 tsp salt
• 1/2 cup Veggie broth
  

Instructions – Chili Powder/Paste

You can just the first 2 steps if you want chili powder (to store for future use). Or execute all 3 steps to make a chili paste for this chili recipe.

1. Toast anchos in a skillet (medium-high heat for a couple of minutes until odorous). Lower heat if they begin to smoke. Put in food processor when done.
2. Add arbol, cornmeal, oregano, cumin, cocoa, salt to food processor (with anchos). Process in food processor until finely ground.
3. With processor running, add 1/2 cup of broth gradually until a paste forms.

Instructions – Chili

This recipe can be made in a dutch oven or basically any pot where you can stir fry & which can hold the whole recipe. Before I got a dutch oven, I would actually start with a cast iron skillet & transfer to a different pot, so that should work in a pinch.

1. Stir fry onions, peppers, jalapeños in olive oil on high heat until onions begin to turn transparent.
2. Then add garlic and stir for a couple of minutes.
3. Add diced tomatoes, reduce to medium heat & leave covered for about 10 minutes (until tomatoes are reduced).
4. Add chili paste, 2 cups of broth, beer, & beans and bring to a boil, then reduce to simmer for 20 minutes.
5. Add Cauliflower and let simmer for 20 minutes.
6. Add zucchini an let simmer for 10 minutes.
7. You basically want to let the recipe simmer until the Cauliflower develops a nutty flavor (which should be roughly 30 minutes). Once you get there, you’re done.

Posted by: jack

This entry was posted on Saturday, July 20th, 2019 at 2:16 pm and is filed under entrees, vegetarian.