Posts Tagged ‘spicy’

Tu Vaca Está Muerta Vegetarian Chili

Tuesday, January 17th, 2017

This recipe is by the best of husbands. Blame him for the name (and any side effects):

  • ¼ cup vegetable oil
  • 2 small onions, peeled and chopped
  • 5 cloves garlic, peeled and minced
  • 5 small carrots
  • ½ lb parsnip
  • 6 small celery stalks
  • 1 red bell pepper
  • 1 poblano pepper
  • 2 jalapenos
  • 1 chipotle in adobo sauce
  • 1 tbsp adobo
  • 1 28 oz can of crushed tomatoes
  • 1 ½ cups water
  • 1 package tofu
  • 12 white mushrooms
  • 2 cans red kidney beans
  • 2 tbsp hot chili powder
  • 3 tbsp powdered cumin
  • 1 tbsp black pepper
  • 1 tbsp salt
  • juice of ½ lemon (lime)
  • Makes 8-10

Roast the poblano pepper over an open flame, place in a bowl and cover until the skin starts to peel off, 10 minutes. Remove the skin and the seeds. Clean out the seeds from the jalapenos and dice finely.

In a large pot, heat the oil on medium and sauté onions and garlic. Add the carrots, parsnip, celery, bell pepper all cut into ½ inch or smaller pieces, and the jalapenos and sauté until slightly browned, 15 minutes. Add the tofu, mashed through a potato ricer or finely chopped. Add the beans. In a cast iron pan sauté the mushrooms cut into ½ inch cubes, until well browned, about 10 minutes.

In a mixer, combine the chipotle, adobo, tomatoes and water until smooth. Add to the vegetables, and season with the chili powder, cumin, pepper, salt and lemon juice. Stir well. Cook at low for half an hour to allow the flavors to mix well. Check for seasoning and adjust as needed. Best made one day ahead. Serve with sour cream and cilantro. Leave out sour cream for vegan chili 🙂 Drink tons of beer – IT’S HOOOOOOOT!


This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported.