Thursday, March 24, 2011

chilly day chili!

yesterday was a weird weather day here in new york city.
so weird, in fact, that i'm writing about it on a food blog.
it snowed, rained, hailed with a lightning and thunder storm, and then snowed some more.
covering all the bases, i suppose. 

anyways, i want nothing more than to be cuddled up, warm, and full on days like these. 
so after a trip to the store to get ingredients for my NEW BREADMAKER (yes!! my mom is amazing and got one for me! it even has a gluten free setting on it!), i was on a mission to make some bread and chili. and then eat it!

vegan chili mac
  • 1 tablespoon olive oil
  • 1/2 of a medium sized onion, chopped
  • 2 bay leaves
  • 1 teaspoon cumin
  • 2 tablespoon oregano
  • 1 tablespoon salt
  • 3 stalks small celery stalk, chopped
  • 1 orange pepper, chopped
  • 4-5 sun-dried tomatoes, chopped
  • 2 dried chipotle peppers, chopped
  • 2 sunshine burgers (i used the "south west" burger)
  • 2 cans tomatoes (i used fire roasted with roasted garlic)
  • 1 tablespoon chili powder
  • 1/2 tablespoon black pepper
  • 1 can kidney beans, drained and rinsed
  • 1 can garbanzo beans, drained and rinsed
  • 1 can roman beans, drained and rinsed 
  • 1 can corn, drained
  • 1 box of quinoa macaroni pasta
  • loose fresh spinach, to taste
in a large pot, i heated the oil on medium heat, and added the onion
then i added the bay leaves, cumin, oregano, and salt
once the onion looked cooked through, i added the celery and orange pepper
once the vegetables were cooked and tender, i added the sun-dried tomatoes and chipotle pepper,
then the sunshine burgers, and reduced the heat to low
once the burgers were thawed, i broke them into small pieces with a wooden spoon
stirred on low for about 5 minutes
then i added the tomatoes, chili powder, black pepper, kidney, garbanzo, and black beans, turning the heat up and bringing everything to a boil.
once boiling, i put the heat back to low, covered the pot, and simmered for 45 minutes, stirring occasionally.
in a separate pot, i brought some water to a boil, and cooked my quinoa pasta, for about 8 minutes, and then drained and set aside.
after my 45 minutes had passed, i added the corn to the chili pot, stirred and cooked for another 5 minutes
i took the pot off the heat and combined it with the macaroni
i served the chili with fresh spinach, and roasted garlic potato bread.
(more on the bread soon!)

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