Veggie Chili - updated
The recipe was almost the same as the last. I opened a new chili powder from Penzeys: Chili 9000. They say, "The Chili of tomorrow boldly going where no chili has gone before." To taste the chili powder closely, I reduced cumin and skipped red chile pepper and Ancho this time. I added extra celery and yellow pepper too. The chili was so great! Honestly I didn't find a big difference between Chili 3000 and 9000 though. My chili just tasted like chili, but excellent chili. With homemade moist-tender cornbread, my chili is perfect. Is there any other space to explore a new chili?
Veggie Chili - updated
SERVES 4
1/2 tbs cumin
1/4 cup peanut oil
2 tbs chili powder (Penzey's Chili 9000)
2 small yellow onions, finely chopped
1 yellow pepper, finely chopped
2 celery heart, finely chopped
1 large garlic clove, minced
1 (28oz) can crushed tomato
1 can red kidney beans, rinsed, drained
2 tsp dried oregano
1/4 cup dried Shiitake mushrooms, ground
1/4 cup toasted walnuts, ground
2 tbs low-sodium soy sauce
2 cup water
1 box soy protein crumble
For garnish:
Mexican cheese mix
Fresh lime wedge
minced shallots
1. Over medium-low heat, stir cumin in Dutch oven for 1 min. Add peanut oil, chili powder, onion, yellow pepper, celery, garlic, and saute for 10 min, or until soften.
2. Add tomato, beans, oregano, Shiitake, walnuts, soy sauce, water. Bring to boil over medium-high heat, then, reduce heat to low, simmer for 30 min.
3. Meanwhile, in a pan, cook soy protein crumble with little oil according to the product's instruction. When cooked, mix into Dutch oven, and keep simmering.
4. Serve with shredded Mexican cheese mix, fresh lime and minced shallot.
