Bonus Recipe: Perfect for Super Bowl
You have asked, so I delivered. So many requests came in for this veggie chili recipe that I felt compelled to share it with you. I am thrilled that you wanted it, but when I made it, I did not take pictures other than a couple for an Instagram post. And truth be told when I make chili I never use a recipe. I just start with what I have and see where it takes me. Fortunately for me, the recycling was still available so that I could take an inventory of the open cans. I then had to go back and measure my spices and herbs. But I was able to recreate it for you, and now I too will be able to make it again.
Why oven roasted versus on the stove top?
I cook my veggie chili (or any chili for that matter) in a low and slow oven for several reasons. The first reason is that a long cook time allows for the various spices and herbs to get deeply absorbed and melded well into the sauce, creating a more complex flavor profile. The second reason is so that I do not have to constantly stir it because the heat source is only coming from the bottom of the pan versus surrounding the dutch oven. Less babysitting means I can also do other things as it cooks undisturbed for two hours, then an hour, and then the final hour.
My philosophy of flavor & “heat” in Chili.
In my house, everyone has a different idea of what is spicy hot and what is not. So I make my chili mild and let each individual decide how hot they want it by adding toppings. Is it the same as cooking the heat into the chili – No, but it works for us. I will have suggestions if your family likes it HOT!
You will note spices in this chili that many do not use. Since my chili recipe is not “hot,” I want there to be an intensity that comes from many complementary herbs and spices and other flavors. That is why I use the cinnamon, turmeric, and sumac. That is also why I add the fire roasted tomatoes, the chipotle in adobo, and the fiesta corn. The chipotle is the only source of “heat,” but it also adds a wonderful smoky flavor. I use the fiesta corn because I want a slight bell pepper flavor and using fresh bell pepper tends to overpower the other flavors.
Side Note on Sumac and Chipotle in Adobo
+Sumac has a lovely, nearly purple color, and a tart flavor that is reminiscent of vinegar or lemon. It is an essential ingredient in Middle Eastern cooking. It has a very nice, fruity-tart flavor which is not quite as overpowering as lemon. Sumac powder contains a pinch of salt.
* I never use an entire can of Chipotle in Adobo and usually end up throwing the rest out once covered in mold. Yuck! Then I saw Rachael Ray one day, and she offered this tip. After you use what you need in your recipe, place the balance (sauce and all) in a plastic bag. Remove the air from the bag and roll into a one-inch log. Place in freezer and freeze solid. Next time you need it, just take it out, cut off a chunk (about 1 inch per pepper) and place remaining back in the freezer until next time.
Veggie Chili: Roasted Low and Slow
Prep time: 30 minutes
Cook time: 4 hours
1 medium Red Onion, chopped
1 medium Yellow Onion, chopped
3 cloves garlic, chopped
2 28 oz. cans Whole Italian Peeled Tomatoes in puree and basil leaf, hand crush
1 14.5 oz. can Diced Fire Roasted Tomatoes
1 10oz, can Ro*tel Diced Tomato and Green Chili, mild
2 19 oz. cans Progresso Cannellini Beans
2 16 oz. cans Dark Red Kidney Beans
1 Tbsp. Whole Cumin seed
2 Tbsp. Chili Powder
2 Tbsp. Oregano
1 Tbsp. Cinnamon
2 tsp. Sumac (found at middle eastern grocery)+
3 Tbsp. Paprika
1 tsp. Turmeric
1 Chipotle Pepper with a Tbsp of adobo sauce from the can*
2 15 oz. cans Fiesta Corn, drained (sweet corn with red and green bell peppers)
1 15 oz. can White Hominy, drained
1 6 oz. can Tomato Paste
Sliced Jalapeño Peppers
Sliced Mild Banana Peppers
Fresh Cilantro, chopped
Shredded Mexican or Cheddar Cheese
Preheat your oven to 300 degrees.
Measure out your cumin seed and oregano and place in a small bowl. Set aside. In a separate small bowl measure out the chili powder, paprika, cinnamon, sumac, and turmeric. Set aside.
Chop your onions and garlic and set aside. Open the cans of Italian tomatoes, fire roasted tomatoes, and Ro*tels. Set aside. Open all cans of beans and then drain and rinse in a colander. Set aside.
Place your dutch oven over medium-high heat and allow the pan to get hot. Pour a thin layer of olive oil that covers the bottom allowing the oil to heat up quickly. Make sure oil is hot. Pour in cumin and oregano. Stir, so it does not burn. Allow to sizzle for 30 seconds.
Add chopped onions and garlic and stir to coat. Cook until translucent, stirring as needed, again, so it does not burn.
Add the bowl of spices to onions and herbs. Stir to coat. Cooking for additional 2-3 minutes, stirring as needed.
Hand-crush the whole tomatoes as you add them to the pot, and pour in all juice from the can. Add fire roasted tomatoes, and Ro*tels. Allow mixture to bubble up, then turn heat to medium.
Add drained and rinsed beans. Stir to blend in. Put on the lid of the dutch oven and put in the preheated oven. Cook for two hours. Remove lid, stir and place back in the oven for another hour.
At the end of the third hour, add chipotle in adobo with a Tbsp of adobo sauce (from the can) and the can of tomato paste. Stir until the tomato paste has been blended in with no clumps. Next, add in drained fiesta corn and hominy. Stir to combine. Replace lid and cook for last hour.
It is best to serve this buffet-style. When serving the chili have your toppings lined up so that folks can add as desired.
Download Recipe Here: Roasted Veggie Chili
One Last Thing
When was the last time you ate Fritos Corn Chips? For me, it has been decades. I had no idea they were still made. When I saw them on the shelf, I had to buy them because it brought me back to my childhood. I ate Fritos over potato chips any day. To me, this was the only chip worth eating.
For the record, it was perfect with this veggie chili, perfect!
That is all for now.