Cincinnati Chili
I modified this recipe from the original recipe on the American Institute for Cancer Research's web site - I basically cut out the beef and pumped up the veggies and beans. It's super tasty and the cocoa adds a very interesting edge to it. I serve it over brown rice, with a dollop of nonfat plain yogurt on top - the original suggests serving it over spaghetti, garnished with reduced fat cheddar cheese, chopped raw onions, and crushed soda crackers, for a more authentic Cicinnatti chili. I plan to try it this way some time! If you like meat, a link to the original beef-based recipe is posted at the end of the recipe.
In Dutch oven or deep, medium saucepan, heat oil over medium-high heat. Sauté onion, garlic, jalapeno, carrots, celery, and green peppers until onion is translucent, about 4 minutes.
Add fake hamburger (if using) and cook, breaking it up with wooden spoon until it thaws, about 5 minutes. Stir in chili powder, cocoa, cumin and oregano. Add beans, tomatoes, corn and salsa. Simmer chili until liquid is reduced by half and vegetables are tender,10 to 20 minutes. Season to taste with pepper.
Makes 6 to 12 servings, depending on your appetite.
Original recipe is posted on the American Institute for Cancer Research web site: http://www.aicr.org/site/News2?page=NewsArticle&id=7156&news_iv_ctrl=0&abbr=dc_rc
- 1 Tbsp. olive oil
- 1 medium onion, chopped
- 3 garlic cloves, chopped
- 2 jalapeno peppers, seeded and finely chopped
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 green pepper, seeded and chopped
- 1/2 a bag Morningstar Meal Starters fake hamburger (optional)
- 1 Tbsp. ground chili powder or to taste
- 1 Tbsp. unsweetened cocoa powder
- 2 tsp. ground cumin or cumin seeds
- 2 tsp. dried oregano
- 1 can (15 oz.) kidney beans, drained and rinsed
- 1 can (15 oz.) pinto beans, drained and rinsed
- 1 can (15 oz.) black beans, drained and rinsed
- 1 can (15 oz.) corn, drained and rinsed
- 1 cup tomato sauce
- 1 cup salsa
- Freshly ground black pepper, to taste
In Dutch oven or deep, medium saucepan, heat oil over medium-high heat. Sauté onion, garlic, jalapeno, carrots, celery, and green peppers until onion is translucent, about 4 minutes.
Add fake hamburger (if using) and cook, breaking it up with wooden spoon until it thaws, about 5 minutes. Stir in chili powder, cocoa, cumin and oregano. Add beans, tomatoes, corn and salsa. Simmer chili until liquid is reduced by half and vegetables are tender,10 to 20 minutes. Season to taste with pepper.
Makes 6 to 12 servings, depending on your appetite.
Original recipe is posted on the American Institute for Cancer Research web site: http://www.aicr.org/site/News2?page=NewsArticle&id=7156&news_iv_ctrl=0&abbr=dc_rc