I decided to make chili in the Spring for two reasons: 1. A pal suggested it and I didn’t want to wait all the way until it was cold outside to follow through with such a great idea. 2. After some thought, I figured it made perfect sense, because people often think about foods from the opposite season they’re in — it’s the whole, “the grass is always greener” effect. So I made chili! It was a fun recipe to make because I’ve never made anything in a bread bowl before. In fact, I haven’t made many dishes in bowls, period. I need to start using bowls more.
What You’ll Need:
- 1 circular loaf of bread — I used an IPA beer bread loaf, but there are many types of bread you can find that have been baked in a circle. Check your local (or not so local) markets and of course, bakeries.
- 1 can of black beans, drained
- 1 can of pinto beans, drained
- 2 cans of diced tomatoes, with their juice (I used TJ’s diced and fire-roasted organic tomatoes with green chiles)
- 3 medium carrots, chopped
- 1 medium red bell pepper, chopped
- 1 medium red onion, chopped
- 2 stalks of celery, chopped
- 1 medium salad tomato, chopped
- 1 clove of fresh garlic, finely chopped
- 2-3 sprigs of cilantro (for garnish)
- 1 tablespoon of scallion (for garnish)
- 2 1/2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 3 teaspoons salt
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 tablespoons red wine vinegar
- 2 cups vegetable broth
- 2 tablespoons of vegan sour cream (I used tofutti better than sour cream– so good!)
- 3-4 tablespoons prepared cornstarch*
- 2 tablespoons olive oil
What to Do:
- Carefully trace a circle around the top of the circular loaf with a knife. You want at least about 1/2-1 inch of space around the circumference of the bread so that it can literally act as a bowl!
- Cut around the circle with a bread knife, and remove the top.
- Scoop the center of the bread out, leaving a thicker layer at the bottom so the chili doesn’t soak right through the bottom of the bread. Set bread bowl aside.
- Heat 2 tablespoons of olive oil in large saute pan on low-medium heat (you will need at least a 5 quart pan for this recipe!)
- Once the oil is hot, add the carrots, bell pepper, celery and onions. Saute until onions are translucent, approximately 5-7 minutes.
- Add chopped garlic, and all spices (chili powder, paprika, salt and cumin and oregano); stir spices into sauteed vegetables continuously for about 30 seconds until well mixed.
- Add chopped tomato, both cans of diced tomatoes with their juice, pinto beans, black beans and vegetable broth.
- Stir and lower heat to a simmer.
- Simmer chili for approximately 15 minutes, stirring occasionally, then add red wine vinegar.
- Simmer for another 15-20 minutes, stirring occasionally (so chili will simmer for approximately 30-35 minutes total).
- Remove chili from heat.
- Add prepared cornstarch* 1 tablespoon at a time, stirring and waiting for approximately 1-2 minutes after each tablespoon. Sauce will thicken as you add the cornstarch.
- Let chili sit for about 5 minutes so sauce can fully thicken.
- Transfer some of chili to bread bowl.
- Garnish with sour cream, scallion and cilantro. Bon appetit!
* To make the prepared cornstarch, add approximately 2 tablespoons cornstarch with 2 tablespoons of cold water (so equal parts of each ingredient). You can not add cornstarch directly to hot sauces to thicken them– the cornstarch will become clumpy and that’s no bueno. When this recipe calls for adding prepared cornstarch, it’s this mixture of cornstarch mixed with water. You might need more cornstarch for this recipe, so up the ratios of cornstarch to water, remember, the ratios are equal!
Date posted on Instagram: 5/29/18