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Currently showing posts tagged chili

  • Three Bean Chili over Skillet Corn Cakes

    It is officially fall here in Seattle, the clouds have come in, and naturally chili is the first thing we will cook.  After our "Bring on the Beans" cooking class this past weekend, we are still in a bean frenzy. I made about 10 cups too many beans while preparing for class, and while I froze some, there were still too many begging to be eaten. So here it is, a brand new Fire and Earth Kitchen creation. The skillet corn cakes this chili sits atop, are absolutely delicious, but not at all necessary in order to enjoy this colorful masterpiece. If you're short on time, serve it a la carte, or with some bread or tortilla chips. Perfect food to warm a rainy day. As always, 100% vegan, gluten-free, and soy-free. Enjoy!


    Three Bean Chili and Skillet Corn Cakes

    Serves 4-6 Prep time: 15 minutes Cook time: 25-30 minutes

    Ingredients:

    The Chili:
    1 can kidney beans, drained and rinsed
    1 can black beans, drained and rinsed
    1 can chickpeas, drained and rinsed
    1 onion, chopped
    1/4 lb mushrooms, chopped
    1/2 cup celery, chopped
    1 carrot, chopped
    1 cup sweet potato, cubed
    1 cup corn kernels, fresh or frozen
    1 cup broccoli florets
    1 Tbsp high heat oil (avocado, canola, peanut, etc)
    1 Tbsp chili powder
    1 tsp salt (or to taste)
    1 Tbsp maple syrup (optional)
    1 Tbsp turmeric
    1 Tbsp paprika
    1/2 cup nutritional yeast (optional)
    1 tsp "Liquid Smoke" (optional-for smokey flavor)
    1 large 28 oz can of chopped tomatoes (or 3-4 cups fresh tomatoes)

    The Corn Cakes:
    1 cup masa harina (corn flour with lime)
    1 cup Bob's Red Mill Gluten-Free All Purpose Flour
    1/2 cup polenta (coarse cornmeal)
    1 tsp salt
    1/2 tsp baking powder
    2 Tbsp maple syrup
    2 Tbsp oil
    1-1 1/2 cups water


    1. Start the chili in a large pot or deep skillet. Heat the oil to medium heat, add the chopped onion, celery, carrot and mushrooms and saute for 3-4 minutes. Add the sweet potato, corn, and broccoli. Add the kidney and black beans. Process the drained chickpeas in a food processor (or mash by hand in a bowl) until they resemble crumbs. Add to pot as well.

    2. Add all spices, maple syrup, salt, Liquid Smoke, nutritional yeast and tomatoes. Add water if necessary. Bring to a gentle simmer and let cook undisturbed for 20 minutes until sweet potatoes are cooked through and nice chili consistency has been reached.

    3. In a medium bowl, whisk together all dry ingredients for corn cakes, masa harina though baking powder. Add wet ingredients, maple syrup through water. Stir well and heat skillet to medium high heat. Add 1 Tbsp of oil and spoon batter onto pan, tilting pan to spread into a circle. When browning on bottom and bubbling on top, flip over and cook 30-45 more seconds. Repeat.

    4. Serve chili atop corn cakes, with a dallop of vegan sour cream if you like.

  • Chili Coated Plantain Crisps

    I discovered the joy of plantains a few years ago when I was researching Venezuelan cooking. I came across a recipe for tostones which I promptly proceeded to make, and which of course (double-fried snack food) was delicious. But if you want to save yourself some trouble (and some cooking oil) you can go ahead and bake them as I did here. The results are wonderfully crispy and satisfying, they're super easy to make, and they can be made a million different ways depending on the spices you use. Eat them on their own, or make a simple dipping sauce as I did here with some ketchup, mustard, and a little lime juice. They are great for parties, or an afternoon snack, perfect when you have a potato chip craving. They are best warm, but if you slice them about half as thick as these, and bake them until they're extra crispy, you'll have something very close to a potato chip that will keep and travel well. You can find plantains at most grocery stores now, but they'll be much more affordable at an Asian or Latino market. Look for ones that are still green, they should be firm without too many brown spots. They will continue to ripen after you buy them (just like bananas) and will become progressively more sweet as this happens. For the crispiest crisps cook them when they are still green as their starches won't have all converted to sugars, and they'll crisp up quite nicely. These will be similar in taste and texture to potatoes, so feel free to really spice em up. The only trick with plantains is peeling them (which is quite simple once you know how), so here you go, a quick video to show you, then you're on your way!

    You will need:

    2-3 green plantains

    1/8 cup neutral high heat oil (avocado, grapeseed, canola, coconut)

    1 Tbsp sea salt

    1 Tbsp chili powder

    1 tsp of vinegar (baslamic, white, coconut)

    1. Preheat oven to 425 degrees. Coat baking sheet liberally with oil, set aside.

    2. Peel plantains and slice them into 3/4" thick slices. Put them in a bowl and toss with a splash of oil, a splash of vinegar (1 tsp), a good pinch of sea salt (1 Tbsp), and 1 Tbsp chili powder (if you're using cayenne, or something hot, go easy on it)

    3. Spread them out in an even layer on the baking sheet and bake for 10-15 minutes, flipping them over when bottoms begin to brown. Bake on the other side for an additional 10-15 until they are golden and crispy. Serve warm on their own or with a bright dipping sauce like this lime ketchup.

    Lime Ketchup:

    1/4 cup ketchup

    1 Tbsp mustard

    juice form half a lime

    Mix in a small bowl.