Later On

A blog written for those whose interests more or less match mine.

2×2 Vegetarian Chili

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No longer subsisting on leftovers (sag paneer and ratatouille), ramen, and ad-hoc meals (granola and yogurt with slivered almonds and maple syrup), last night I finally cooked: a 2-bean, 2-grain chili. It was improvised, naturally.

I had thought to make chili because I had leftover 12-grain and that with beans would complete the protein. But I decided too late to cook beans. So to Grove Market to buy a can of black beans, a small can of diced green chilis, a couple of fresh jalapeños, and a green bell pepper.

Once home, I put probably 3 Tbsp olive oil in the -4-qt sauté pan, then added:

1 ginormous Spanish onion, chopped
good large pinch of salt
many grindings black pepper

When they has sautéed a while, I added:

1/4 c (estimated) garlic cloves, chopped fine
2 jalapeños, chopped fine (with pith and seeds: only the stem removed)
1 green bell pepper, cored and chopped
4 Roma tomatoes (two sort of dried out, but more intense), chopped
about 1 Tbsp fish sauce (last of bottle)
about 2 tsp Tamari sauce
about 2 Tbsp blackstrap molasses
about 2 Tbsp chili powder

Sauté for a few moments, then add:

1 can black beans, drained and rinsed — and it didn’t look like enough beans
Leftover 12 grain, which to my surprise was only about 1/3 to1/2 c
1/3 c sweet vermouth
1.5 c water

I decided the beans and rice needed reinforcements, so I added another bean and another grain:

8 oz red lentils for the beans
1/2 c fregola sarda for the grain (wheat)

I simmered that for 25 minutes. Extremely yummy topped either with shredded mozzarella or ricotta.

Written by Leisureguy

19 October 2013 at 10:26 am

Posted in Food, Recipes & Cooking

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