Vegetarian Super Bowl recipe: Mexican chili

February 2, 2010 · Posted by in food 

As part of Big Green Boulder’s Holistic Super Bowl Package, try a tasty vegetarian chili that knocks out the meat but keeps all of its hearty flavor with a secret ingredient — chocolate!

Breadworks' Vegetarian Mexican Chili | Stephen Swofford

Vegetarian Mexican Chili

  • 1/3 cup vegetable oil
  • 4 cups diced onion
  • 2 cups mushrooms, sliced
  • 5 whole jalapeno peppers, with seeds, chopped finely
  • 3 cups frozen corn
  • 12 ounces bittersweet chocolate
  • 3 tablespoons Mexican oregano
  • 1 tablespoon coriander, ground
  • 2 tablespoons cumin, ground
  • 2 cups fresh cilantro, chopped
  • 12 cups Roma tomatoes, chopped
  • 3 cups zucchini, diced
  • 3 cups yellow squash, diced
  • 3 cups butternut squash and/or sweet potato, diced
  • 3 cups red and/or green bell peppers, diced
  • 2 pounds cooked black and/or red beans (see note)
  • 1 pound cooked chickpeas *

Water or bean liquid to cover

Directions: In oil, sauté onions and mushrooms. Add chocolate and saute for a few minutes. Add spices and continue to sauté for a few minutes more. Add the rest of ingredients, cover with water and cook until desired texture of vegetables.

* Bean quick-cook method: Cover beans (cook each kind separately) with water and bring to a boil. Turn off heat and cover pot. Let the beans rest for 1 hour. Pour off water and add more cold water to cover. Bring to a boil and simmer until soft. Use the liquid from the beans for your chili.

Source: Colleen Doran, Breadworks, Boulder

Check out more tips to lighten up your Super bowl party at DailyCamera.com



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3 Responses to “Vegetarian Super Bowl recipe: Mexican chili”

  1. [...] the game on a more environmentally friendly TV, to cooking with sustainable ingredients, to eating vegetarian, greening your Super bowl can be [...]

  2. [...] Kathleen wrote a very interesting post today.   Here’s a quick excerpt:As part of Big Green Boulder’s Holistic Super Bowl Package, try a tasty vegetarian chili that knocks out the meat but keeps all of its hearty fl. [...]

  3. [...] the winter, I make a vegetarian taco chili (maybe not as fancy as the Breadworks vegetarian chili with chocolate, but it does the trick). This is a thick, beany, Super-Bowl-watchin’ number. Very tasty and [...]