Vegetarian Chili

America’s Test Kitchen

Chili Paste

Ingredients

• 1 oz dried ancho peppers
• 1/2 oz dried guajillo peppers
• 28 oz can of whole, peeled tomatoes
• 1 cup water
• 3 tbs soya sauce
• 1 - 3 chipotle peppers in adobo
• 1 1/2 tsp salt

Directions

1. Stem, seed, tear into 1 inch pieces and toast in dutch oven over medium heat until fragrant.
2. Steep in hot water (to cover) for 5 minutes.
3. Drain and add to blender. (don’t save water)
4. Add rest of ingredients and puree 1-2 minutes until smooth.

Chili

Ingredients

• 1/4 cup extra virgin olive oil
• 1 chopped onion
• 1 poblano pepper chopped (or green pepper )
• 3/4 tsp salt
• 3 Tbs tomato paste
• 6 cloves of garlic minced
• 2 Tbs ground cumin
• 1 Tbs dried oregano
• 2 1/2 cups water
• 3 x 15 ounce cans of assorted beans, drained and rinsed. (Black, kidney, pinto)
• 3/4 cup pearl barley
• 1/2 oz dried porcini mushrooms, rinsed and chopped finely
• 1/2 cup chopped cilantro

Directions

1. Saute onion and pepper in oil over medium heat until softened and onion starts to brown (5-7 minutes).
2. Add tomato paste, garlic, cumin and oregano and sautee 1-2 minutes until tomato paste starts to brown.
3. Deglaze with water, add chili paste, beans, barley and mushrooms.
4. Simmer for 35 - 45 minutes until barley is tender, stirring occasionally to prevent sticking.
5. Let rest off heat about 10 minutes.
6. Serve with sour cream, cheddar cheese, squeeze of lime, and finely chopped red onion.