Vegetarian Super Bowl recipe: Mexican chili
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!
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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[...] 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. [...]
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