{"id":573,"date":"2015-02-17T15:32:42","date_gmt":"2015-02-17T21:32:42","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=573"},"modified":"2022-12-05T17:46:45","modified_gmt":"2022-12-05T23:46:45","slug":"veggie-chili","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=573","title":{"rendered":"Veggie Chili"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">I created this chili many years ago when I wanted a delicious veggie (actually vegan) chili. I used my &#8220;Moroccan Salsa,&#8221; otherwise known as Matboukha, for the tomato base. A chef friend who worked with me helped me convert the recipe so that we didn&#8217;t need to make two recipes, first the Matboukha, then the Chili. Now it&#8217;s quick and easy to make and trust me, even those of you who are still meat-eaters, good. <\/p>\n\n\n\n<h2 class=\"wp-block-heading\">Veggie Chili<\/h2>\n\n\n\n<p class=\"wp-block-paragraph\"><em>(Makes about 1\/2 gal. &#8211; 6-8 servings)<\/em><\/p>\n\n\n\n<p class=\"wp-block-paragraph\">This chili is a favorite that I have made in my family for many years. Originally it contained meat, but with certain adjustments to the recipe, it remained a favorite when we moved to meatless meals.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Please read my post&nbsp;about handling the beans before preparing this soup:<a href=\"http:\/\/vegetatingwithleslie.org\/?p=818\"><strong>&nbsp;http:\/\/vegetatingwithleslie.org\/?p=818<\/strong><\/a><\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Ingredients<\/strong><\/h3>\n\n\n\n<ul class=\"wp-block-list\">\n<li>Extra virgin olive oil, 1\/4 cup<\/li>\n\n\n\n<li>Garlic, 1 TB<\/li>\n\n\n\n<li>Green bell peppers, 2<\/li>\n\n\n\n<li>Spanish Onion, 1<\/li>\n\n\n\n<li>Poblano pepper, 1<\/li>\n\n\n\n<li>Dried small red beans, 1\/2 lb.<\/li>\n\n\n\n<li>Dried dark red kidney beans, 1\/2 lb.<\/li>\n\n\n\n<li>Plum tomatoes, 8 large (or one 19 oz. can petite diced tomatoes)<\/li>\n\n\n\n<li>Tomato paste, one 6 oz. can<\/li>\n\n\n\n<li>Salt, 1 TB<\/li>\n\n\n\n<li>Cumin, 1.5 TB<\/li>\n\n\n\n<li>Hot chili powder, 1 TB<\/li>\n\n\n\n<li>Hot paprika, 2 tsp<\/li>\n\n\n\n<li>Cilantro, 1 bunch<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><strong>Directions<\/strong><\/h3>\n\n\n\n<ol class=\"wp-block-list\">\n<li><strong>Prepare Beans<\/strong>.\u00a0Read my post on preparing beans &#8211;\u00a0<a href=\"http:\/\/vegetatingwithleslie.org\/?p=818\"><strong>http:\/\/vegetatingwithleslie.org\/?p=818<\/strong><\/a><\/li>\n\n\n\n<li><strong>Prepare Veggies<\/strong>. Cut bell peppers and onions into 1&#8243; dice. Mince poblano and cilantro.<\/li>\n\n\n\n<li><strong>Prepare Tomato Sauce<\/strong>. Hand-dice tomatoes or pulse briefly\u00a0in a food processor. Measure the tomatoes, which should come to about 1 pint. Fresh tomatoes can be replaced with one 19 oz. can of petite diced tomatoes. \u00a0Add tomato paste to this mixture and water to reach 1-1\/4 quarts (including the tomatoes and tomato paste).<\/li>\n\n\n\n<li><strong>Make Chili<\/strong>. Add olive oil to bottom of a 1 gallon pot. Saute garlic, peppers and onions until slightly soft. Add tomato mixture, and heat until entire mixture is simmering. Add remaining seasonings, and simmer a few minutes. Add cooked beans, reserving juices. You can add this back into the chili if it is too thick. Bring to a simmer.<\/li>\n\n\n\n<li><strong>Season and Finish<\/strong>. Add seasonings to chili, and simmer all together at least long enough to allow seasonings to permeate ingredients. Add cilantro toward end of cooking time, and adjust seasoning.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>I created this chili many years ago when I wanted a delicious veggie (actually vegan) chili. I used my &#8220;Moroccan Salsa,&#8221; otherwise known as Matboukha, for the tomato base. A chef friend who worked with me helped me convert the recipe so <\/p>\n<p><a class=\"read-more\" href=\"https:\/\/vegetatingwithleslie.org\/?p=573\">Read More<\/a><\/p>\n","protected":false},"author":2,"featured_media":3409,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[3,7,5],"tags":[],"class_list":["post-573","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","category-soups","category-vegan"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Veggie Chili - Vegetating with Leslie<\/title>\n<meta name=\"description\" content=\"Veggie Chili -- inspired by Matboukha, &quot;Moroccan Salsa&quot;. 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