Wednesday, February 2, 2011

California Golden Chili



This Week's Recipe:
  • California Golden Chili

Angelique:
So the Bon Appetit magazine for February came in.  I guess I was bored and decided to flip through it only to find several divine recipes that I wanted to try.
Joyce:
You have to understand something about Ange, it takes her forever to actually get around to trying new recipes.  Unlike me, I see something and 3 days later I'm in the kitchen testing it.
Angelique:
Meaning there's never any room in the kitchen for me. When you're out of town, I try all kinds of new stuff, Ma.
Joyce:
So now it's my fault, huh?  Anyway, Ange and I had a nice day in the kitchen.  For once, I let her do all of the cooking.  I just gave her motherly and chefly advice.  This is a really easy recipe for you non-cookers.
Angelique:
We actually taped it, but mom won't let me post the video because the kitchen was junkie. Can I at least post the demonstration on how to cut a butternut squash?
Joyce:
Nope.  But good job picking this recipe, it was delicious.  We've adjusted it to add our own flavor and you meat eaters can always add ground turkey.
Angelique:
And you can make this recipe really simple by getting canned beans, canned tomatoes and pre-packaged butternut squash.  That will cut your prep time and cooking time down considerably.
Joyce:
If you want the original recipe, just go to Bon Appétit February 2011.  But here's the New Age Soul food version.

Soulful Eating,
Angelique & Joyce

 California Golden Chili

Ingredients
1 ½ tablespoons olive oil
1 large onion, chopped
8 medium garlic cloves, minced
2 tablespoons chili powder
1 tablespoon ground coriander
2 – 15 ounce cans fire-roasted tomatoes
1 pound dried black beans, sorted, rinsed
2 chipotle chilies, canned in adobo sauce, minced
2 Teaspoons dried oregano
1 Tablespoon granulated garlic
1 Tablespoon granulated onion
10 Cups water
2 Teaspoons coarse sea salt
1 Medium butternut squash, peeled, seeded, cut into ½ inch cubes
1 cup Morningstar Farms or Boca Vegetable Crumbles
Garnish
Coarsely grated pepper Jack cheese
Diced onions
Chopped fresh cilantro 
Pickled jalapeno slices                                                                                     

Directions                                                                                                            
Heat oil in heavy large pot over medium heat, add onions and cook until soft and beginning to brown, stirring often, about 5 minutes. 
Add garlic, saute 1 minute.
Sprinkle in chili powder and coriander, saute a few seconds.
Stir in tomatoes with juice, beans, chipotles, oregano, granulated garlic and onions.
Add 10 cups water. Bring to a boil, reduce heat to medium low and simmer uncovered 1 hour.
Add 1 Teaspoon salt
Continue cooking until beans are tender, stirring occasionally.  Total cooking time should take approximately 2 hour. 
Add squash, vegetable crumbles and remaining salt to chili. Simmer uncovered over medium-low heat until squash is tender, about 30 minutes.

Serve with any or all of the following:   Cheese, onions, cilantro, and pickled jalapeno slices

Note:  To make a meat chili, add ½ - 1 pound of ground turkey (sautéed and seasoned with salt and pepper) instead of the vegetable crumbles.



3 comments:

  1. Made the chili tonight for Sunday, I was going to put ground beef in it before serving but once I tasted it, I decided against it. This stuff is so good you don't care or realize that there'
    s no meat in it. Can you imagine how goods it's going to taste on Sunday. Go Steelers

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  2. Yeah, who needs the meat? It looks like a wonderful recipe. The only thing I would change is using genuine New Mexico green chile instead of chipotle, but that's just because I'm a green chile freak. I would probably increase the amount of fresh garlic but that's only because I'm a garlic freak. I guess I've revealed myself as a freak. What I liked most was the fun you guys seemed to have in the kitchen and putting the post together. That's the kind of spice I like. Thank you very much!

    Thai Recipe Downloads

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  3. Thank you! Don't think I haven't been called a freak Eddie. I mean, what else rhymes with Angelique? Yeah, nothing. I too am a garlic freak. You can't add too much garlic in my opinion. The smoke chipotle peppers gave the chili a nice flavor. But there are so many ways to play with this recipe, so feel free to freak it out and then report back and let me know how it turned out. I'm going to check our your blog too. Thanks for playing with us!

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