Smoked Tomato Veggie Chili

<p><strong>Ingerdients</strong></p>
<p>2 T Canola or olive oil</p>
<p>1 C field roast smoked tomato (crumbled and saut&eacute;)</p>
<p>1 C Red Onions (1/2&rdquo; dice)</p>
<p>&frac12; C Celery (1/2&rdquo; dice)</p>
<p>2 tsp garlic (minced)</p>
<p>&frac12; C carrots (1/2&rdquo; dice)</p>
<p>1 green bell pepper (1/2 C) (1/2&rdquo; dice)</p>
<p>1 pablano chili (1/2 C) (1/2&rdquo; dice)</p>
<p>2 T chili powder blend</p>
<p>1 T granulated garlic</p>
<p>1 C espresso stout beer</p>
<p>&nbsp;2 cups diced plum tomatoes (canned is fine)</p>
<p>2 C vegetable stocks (boxed or fresh)</p>
<p>2 T tomato paste (mix with vegetable stock)</p>
<p>1 &frac12; C Hominy (canned &amp; rough chopped)</p>
<p>2 C kidney beans (fully cooked)</p>
<p>Salt and Pepper to taste</p>
<p><strong>Garnish</strong></p>
<p>Jack cheese</p>
<p>1 each avocado (garnish)</p>
<p>&frac12; green onion (optional)</p>
<p>Sour cream (optional)</p>
<p><strong>Directions:</strong></p>
<p><strong><span style="text-decoration: underline;">Step 1-</span></strong>Prepare all vegetables according to direction next to them. <strong><span style="text-decoration: underline;">Step 2</span></strong>-Pre-heat a soup pot on the stove on a medium-high heat and add oil. <strong><span style="text-decoration: underline;">Step 3-</span></strong> Add Field Roast and cook until it resembles cooked ground beef, then remove and set aside for later. <strong><span style="text-decoration: underline;">Step 4-</span></strong> In the same oil add onion, carrots celery, peppers, garlic and spices &amp; <strong><em>saut&eacute; for 5 minutes</em></strong>. <strong><span style="text-decoration: underline;">Step 5-</span></strong>Then add Beer and reduce by half <strong><span style="text-decoration: underline;">Step 6- </span></strong>Wisk vegetable stock and tomato paste in a separate bowl then add in <strong><span style="text-decoration: underline;">Step 7</span></strong>- Add all remaining ingredients and let simmer for 20 minutes. Garnish with whatever you we have made some suggestion above.</p>
<p>Yield: 4 each-16 oz portions</p>
<p>Recipe by: Matt Talavera, R &amp; D Chef Pacific Northwest Region of Whole Foods Market</p>

( Matt Talavera, R & D Chef Pacific Northwest Region of Whole Foods Market )

Ingerdients

2 T Canola or olive oil

1 C field roast smoked tomato (crumbled and sauté)

1 C Red Onions (1/2” dice)

½ C Celery (1/2” dice)

2 tsp garlic (minced)

½ C carrots (1/2” dice)

1 green bell pepper (1/2 C) (1/2” dice)

1 pablano chili (1/2 C) (1/2” dice)

2 T chili powder blend

1 T granulated garlic

1 C espresso stout beer

 2 cups diced plum tomatoes (canned is fine)

2 C vegetable stocks (boxed or fresh)

2 T tomato paste (mix with vegetable stock)

1 ½ C Hominy (canned & rough chopped)

2 C kidney beans (fully cooked)

Salt and Pepper to taste

Garnish

Jack cheese

1 each avocado (garnish)

½ green onion (optional)

Sour cream (optional)

Directions:

Step 1-Prepare all vegetables according to direction next to them. Step 2-Pre-heat a soup pot on the stove on a medium-high heat and add oil. Step 3- Add Field Roast and cook until it resembles cooked ground beef, then remove and set aside for later. Step 4- In the same oil add onion, carrots celery, peppers, garlic and spices & sauté for 5 minutes. Step 5-Then add Beer and reduce by half Step 6- Wisk vegetable stock and tomato paste in a separate bowl then add in Step 7- Add all remaining ingredients and let simmer for 20 minutes. Garnish with whatever you we have made some suggestion above.

Yield: 4 each-16 oz portions

Recipe by: Matt Talavera, R & D Chef Pacific Northwest Region of Whole Foods Market

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