Recipe

Over-the-Hill Veggie Chili with SouthWest Raita

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This recipe was entered in the contest for Your Best Chili
Chef
susan g's Notes: Let us hope that as we grow older, we and our recipes move to a more conscious state. This chili has its roots in the counter-culture days of the 1970's, at The Farm in Summertown Tennessee...
Let us hope that as we grow older, we and our recipes move to a more conscious state. This chili has its roots in the counter-culture days of the 1970's, at The Farm in Summertown Tennessee. In their little first cookbook, I found a spaghetti sauce that grew into our family's Sloppy Joe. I still enjoy it, but I've been rethinking it, too. Beans instead of TVP, lots of peppers sweet and hot, smoke from the chipotle make a very different potful, with a fresher look and taste. Then I wanted to enhance and offset its rich and spicy character, and the raitas of India came to mind -- calling on two favorite ingredients of the South West.
Of course, cornbread would be perfect with this, but tonight there was none, just some baby bok choy, quickly stir fried with ginger and garlic, finished with sesame oil. It was surprisingly compatible... if not Superbowl friendly. Bring on the tortilla chips!

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Serves 6 - 8

The Chili:

1 large onion Ask a question about this ingredient

2 large sweet peppers (red, yellow, green) Ask a question about this ingredient

1 serrano chile Ask a question about this ingredient

1 dried chipotle Ask a question about this ingredient

1 tablespoon light oil (canola, grapeseed) Ask a question about this ingredient

1 tablespoon dried oregano Ask a question about this ingredient

1 teaspoon dried basil Ask a question about this ingredient

1/2 teaspoon ground allspice Ask a question about this ingredient

1.5 tablespoons chili powder (blend) Ask a question about this ingredient

1/4 teaspoon coarse ground black pepper Ask a question about this ingredient

1 teaspoon sea salt Ask a question about this ingredient

1 teaspoon ground cumin Ask a question about this ingredient

1/2 teaspoon ground coriander Ask a question about this ingredient

1 teaspoon garlic granules Ask a question about this ingredient

2 bay leaves Ask a question about this ingredient

3 cups cooked pinto beans (or 2 cans, rinsed) Ask a question about this ingredient

28 ounces canned tomatoes, with liquids* Ask a question about this ingredient

The SouthWest Raita:

2/3 cups chopped cilantro, leaves and top stems, packed Ask a question about this ingredient

1 ripe avocado Ask a question about this ingredient

1 cup yogurt Ask a question about this ingredient

Soak the chipotle in boiling water to cover. When it is soft, save the liquid, remove the stem and seeds of the chile and mince finely. (You can use a canned chili in adobe instead.)
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Chop the onion into good sized pieces, like 1/2" chunks. Slice the sweet peppers into similar size pieces. Finely mince the serrano chile.
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Use a good sized heavy pot, at least 3 quarts. Over medium heat, saute the onions and peppers in the oil, stirring off and on until they are soft.
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Mix all the seasonings together, and add to the vegetables with the bay leaves.. Stir briskly until they are evenly distributed and roasted a bit -- it will smell great! Keep the heat at medium and do not scorch.
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Add the soaking liquid from the chipotle, beans, and tomatoes -- with enough of the liquid from the tomatoes to give a 'saucy' body to the mixed ingredients. Bring to a boil, reduce heat and cover. Maintain an active simmer for 1/2 hour. Stir occasionally and add more of the tomato liquid as needed. Check the seasoning. Let it rest for at least 15 minutes to give the flavors time to mellow. Serve in wide bowls.
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SOUTH WEST RAITA -- Mix cilantro, avocado and yogurt. Serve with the chili.
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*About the tomatoes -- I tend to use what ever I have in the pantry, but my first choice would be either diced in puree or whole -- which would need to be hand chopped. There are excellent choices available. Just hold back some of the liquid to account for that variable -- if the liquid seems too thin, reduce it separately before adding it to the pot. You can always put a little water in if it is too thick.
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