Recipe: Vegetarian Chili - | WBTV Charlotte

Recipe: Vegetarian Chili



Recipe by Charlotte Culinary Expert Heidi Billotto

1 minced green pepper

2 Tbsp. extra virgin olive oil

1 tsp. dried red pepper flakes

1 lb. whole mushrooms, finely mined

4-5 whole organic carrots, finely minced

1 (10 oz.) can Ro-tel tomatoes, drained

2 (28 oz.) cans diced tomatoes, with liquid

1 (27 oz.) can dark red kidney beans, drained

2 Tbsp. chili powder

1 Tbsp. ground cumin

Sea salt and black pepper to taste

Sauté the minced green pepper and dried pepper flakes in olive oil over high heat until lightly browned and limp. Add minced mushrooms and carrots and sauté 3-4 minutes stirring well. Add tomatoes, kidney beans, chili powder and cumin. Blend well; reduce heat to low and simmer 15-20 minutes. Season to taste with sea salt and pepper.

VARIATION: For chili cheese dip: stir in one (8 oz.) block cream cheese and a four-ounce portion of Velveeta processed cheese. Stir chili until cheese melts. Serve with Nachos for dipping – great Superbowl fare!

Heidi's From Scratch Chili Powder

Recipe from Charlotte Culinary Expert, Heidi Billotto

3 dried ancho chiles, stemmed, seeded and sliced

3 dried cascabel chiles, stemmed, seeded and sliced

3 dried arbol chiles, stemmed, seeded and sliced

3 Tbsp. whole cumin seeds

2 Tbsp. granulated garlic

1 Tbsp. dried oregano leaves

1 tsp. hot smoked paprika

( all of the spices and chilies listed here are readily available in Charlotteat the Savory Spice Shop in Southend)

Place all of the chiles and the cumin into a cast iron skillet over medium-high heat. Cook, moving the pan around constantly, until you begin to smell the cumin toasting, approximately 4 to 5 minutes. Set aside and cool completely.

Once cool, place the chiles and cumin into a blender or food processor with the garlic powder, oregano, and smoked paprika. Process until a fine powder is formed. Store in an airtight container for up to 6 months.

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