Friday, May 17, 2013

Recipe for today: Bean-Blackberry Stew Chili


I haven't posted a recipe in a while, and I have to admit, I went off the VEGAN wagon a couple times.  After receiving wonderful homemade turtles from my favorite guy for mothers day.  But, I'm back on top and ready to go.  I had this wonderful blackberry chile at a vegan restaurant a while back, so I thought I would scrape up a recipe I already know works and build in the additional ingredients.  I have the beans already soaking in water overnight ready for preparation.  I will substitute the pineapple with blackberrys and add walnuts (which is what they had in their VEGAN soup).

I'll post how it tastes after cooking today.

Bean-Blackberry Stew Chili
Add more broth to make this stew more soupy and less to make it more like chili. Or, use even less to make a thick filling for tacos or a dip for tortilla chips.
1 large onion, diced
1 large red bell pepper, seeded and diced
4 cloves garlic, minced or pressed
1 to 2 jalapeno chiles, stemmed, seeded and finely diced
1 2 cups fresh diced tomatoes, preferably roasted
2 cups black beans, rinsed and drained
2 cups fresh chickpeas (soaked overnight)
2 cups vegetable broth (or water plus bouillon cubes)
1 tablespoon Ancho chili powder (or other pure, mild chili powder)
1 teaspoon ground cumin
1/4 teaspoon chipotle chile powder (or to taste)
2 teaspoons Mexican oregano (optional)
generous grating black pepper
1/2 teaspoon salt (or to taste)
1 pound yellow squash or zucchini*maybe
1 cup diced carrots
1 cup celery
1 cup crushed pineapple and juice*
1 cup blackberries crushed
1 cup walnuts
Heat a non-stick pot and spray with cooking spray if desired. Add the onion and cook, stirring, until golden and beginning to brown (a pinch of baking soda will speed up this process). Add the bell pepper and jalapeno and cook until softened, about two minutes. Add the garlic, stir briefly, and then add tomatoes, beans, broth, and seasonings (but not squash or pineapple). Bring to a boil, then reduce heat and simmer for 15 minutes.

While the beans are cooking, trim the squash and cut into small cubes.

Add the squash and pineapple, increase the heat a little, and cover. Simmer until squash is just tender. Check seasonings, adding more to taste, and serve.
Servings: 6
Cooking Times
Preparation Time: 40 minutes
Nutrition Facts
Nutrition (per serving): 209 calories, 10 calories from fat, 1.2g total fat, 0mg cholesterol, 741.3mg sodium, 682.8mg potassium, 41.2g carbohydrates, 12.2g fiber, 10.4g sugar, 11g protein, 3.5 points.
Source
Author: Susan Voisin modified by Kim Groshek (Me) adding blackberry, walnut, celery and carrots.

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