Fall is definitely in the air in NYC. Last week, I made the first pot of chili of the season. It’s smoky and spicy and features a little of my favorite secret ingredient: molasses. I’ve been hooked since my friend Alex gave me the idea to add some to chili last winter. It adds a deeper element to the bright, spicy taste.
The chili itself is vegan but it’s great with some grated sharp cheddar on top. You could probably try dayia cheese or some other alternative if you wanted. I also baked some corn muffins (still need to work on the recipe). This definitely did a number on the sinus headache that had been closing in on me all morning.
Ingredients:
▪ 3 bell peppers, diced (I used a red, a yellow, and a green)
▪ 2 jalepenos, diced
▪ 4 cloves garlic, minced
▪ 1/2 a medium onion, diced
▪ 1 tbsp olive oil
▪ 6 diced roma tomatoes (or one 15-oz can diced tomatoes)
▪ 1/2 c leftover homemade tomato sauce
▪ 2 c water
▪ 1 15-oz can black beans (low sodium)
▪ 1 15-oz can kidney beans (low sodium)
▪ 1 tbsp blackstrap molasses
▪ cumin to taste (I like a lot)
▪ 1/4 tsp smoked paprika
▪ pinch of salt
▪ 1 tbsp chipotle pasta (optional)
Directions:
1. Heat olive oil in a large pot. Add onions and garlic. Cook until onion is soft.
Add peppers, tomatoes, water, sauce, beans, and spices. Bring to a boil and then simmer for an hour.
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