CHEWEY’S CHILI

By sz8jm9

http://annarbor.com/entertainment/food-drink/sasha-farms-fall-festival-and-chili-cook-off/

Ingredients

• 4 tablespoons olive oil
• 1 cup chopped white onion
• 1 cup chopped red onion
• 1/2 cup chopped shallots
• 1 tablespoon dried chives
• 6 cloves garlic, minced
• 1/2 cup chili powder
• 2 teaspoons ground cumin
• 2 teaspoons dried oregano
• 1 bay leaf
• 1/2 teaspoon cane sugar
• 1/2 teaspoon allspice
• 1/2 teaspoon ground cinnamon
• 2 teaspoons sea salt, or to taste
• 5 cups beans, drained (Neha uses a combination of black, northern, garbanzo, kidney and pinto)
• 3/4 cup zucchini
• 3/4 cup yellow squash
• 2 1/4 cup carrots (Neha uses white carrots, purple carrots, orange carrots)
• 3/4 cup sweet corn
• 1 Italian sweet and spicy pepper (vary according to your comfort level)
• 1 Hungarian wax pepper (vary according to your comfort level)
• 2 1/4 cups chopped red pepper, yellow and green pepper
• 6 cups chopped tomatoes
• 1 cup reconstituted TVP (textured vegetable protein)
• 1 cup water
• 1 1/2 cups potato (Neha uses a combination of white and red)
• 1/4 cup cilantro for garnish

Preparation

Step 1

1. In an 8-quart multi-purpose pot, heat the olive oil over medium-high heat. Add the red and white onions, shallots, garlic, Italian sweet and spicy pepper, and Hungarian wax pepper; saute and stir until softened, about 3 minutes. Stir in the chili powder, ground cumin, dried oregano, ground cinnamon, and allspice, until absorbed.

2. Stir in the water, tomatoes, red, yellow, green peppers, bay leaf, cane sugar, sea salt, chives, and potatoes; bring to a boil. Reduce heat and simmer, covered, 20 minutes, stirring occasionally.

3. Add the reconstituted TVP, all the beans, zucchini, yellow squash, sweet corn, and white, purple and orange carrots; simmer, covered, 20 minutes longer or until chili is slightly thick, stirring occasionally. Discard the bay leaf.

4. Garnish with cilantro and serve with blue corn chips. Must share with friends!