Everyone loves chili! (Right?) This vegetarian chili is from Great Bowls of Fire: The World’s Spiciest Soups, Chilies, Stews, and Hot Pots by Jay Solomon. It came together really quickly, and Abbie’s cornbread was a perfect accompaniment. The spice level was just right — not too hot, but definitely present.
It’s been a few weeks since we actually sat down to eat this meal, so I have no memory of what was actually said.
Chris, Lisa, Thad, and Abbie said:
Yum, This is delicious, Could you pass the cornbread, Thank you, No problem, This isn’t very spicy, I like it, As do I, Thanks for making mine without cilantro, I love cilantro, I love corn, Good job on the cornbread, Are there any leftovers, No.
Ancho White Bean Chili
2 dried New Mexico chilies, seeded
1 cup simmering water
1 tbsp olive oil
1 large yellow onion, diced
1 orange bell pepper, seeded and diced
1 medium zucchini, diced
1 large carrot, diced
3 large cloves garlic, minced
1 28-oz can fire-roasted plum tomatoes
1 15-oz can corn kernels, drained
1 15-oz can white kidney beans, drained
2 tbsp fresh parsley, chopped
1 tbsp oregano
2 tsp ground cumin
2 tsp chili powder
1/2 tsp black pepper
1/2 tsp salt
chopped fresh cilantro, to garnish
In a dry skillet over medium heat, toast the dried chilies for about 2 minutes, shaking as they cook. Remove from the heat and cover with 1 cup of simmering water, then soak for 15-20 minutes. Place the chilies in a blender with 1/2 cup of the water and puree for 5 seconds. Scrape into a small bowl.
In a dutch oven, heat the oil over medium heat. Add the onion, bell pepper, zucchini, carrot, and garlic, and cook for six minutes. Add the remaining ingredients and the pureed chilies and bring to a simmer. Cook for 15 minutes over medium-low heat, stirring occasionally.
Remove from the heat and let stand 5-10 minutes before serving. Top with the cilantro.