Halloween Chili

As I'm sitting at my desk writing this post, it's Halloween evening and I'm getting lots of adorable trick-or-treaters at my door. The best so far was the family of three boys all dressed as Star Wars characters (Yoda ears sticking out of a stroller = the cutest ever). And how appropriate that this recipe is just perfect for Halloween. This is the kind of meal that would be great to make before going out knocking on doors for candy -- it's warm and filling but also has the whole black and orange Halloween theme going on. Of course, it's good the other 364 days of the year, too.

On a semi-related note, this is my 100th post. Happy Halloween indeed!

Halloween (Black Bean & Pumpkin) Chili

From One Dish Vegetarian Meals

• 1 tablespoon extra virgin olive oil
• 1 large onion, chopped
• 1 garlic clove, minced
• 1 jalapeno, minced
• 2 pounds pumpkin or butternut squash, peeled, seeded, cut into 1/2-inch chunks
• One 28-oz can or two 14-oz cans diced tomatoes
• 1 cup water
• 1 cup apple juice
• 4 tablespoons chili powder
• 1 teaspoon salt
• 1/8 teaspoon cayenne pepper
• 3 cups cooked or canned black beans, rinsed and drained if canned

Heat the oil in a large pot over medium heat. Add the onion, garlic, and jalapeno. Cover, and cook, stirring occasionally, until softened, about 10 minutes. Add the pumpkin/squash, diced tomatoes, crushed tomatoes, water, apple juice, chili powder, salt, and cayenne, and stir well. Bring to a boil, lower the heat, cover, and simmer until the pumpkin is tender, about 30 minutes.

Add the beans, and more water if the chili is too thick for your taste. Cover and continue to simmer for about 10-15 minutes to blend flavors.

Eggplant Lentil Chili Mole

I held off on blogging about this dish for a while because I had to think about it. The taste is really different, and it took me a few days of retrospection to decide that it's different in a good way, and that I quite enjoy it.

No surprise here, this dish is from Appetite for Reduction, a lovely vegan cookbook full of healthy recipes that I've been cooking my way through over the past couple weeks. CBS News has apparently called this "the world's most filling vegan dish" -- I'm not sure they've had a whole lot of vegan food based on that conclusion, but I'll grant that it is very filling and delicious to boot. It's a veg chili filled with eggplant that cooks till it's silky-tender; chewy, fiber-packed lentils; and a spice combo that's rounded out with some unsweetened cocoa powder, which really adds depth of flavor.

This would be fantastic with some cornbread on the side -- if you whip some up from a boxed mix, it'll be ready in the time it takes the chili to simmer.

Eggplant Lentil Chili Mole
From Appetite for Reduction

• 2 pounds eggplant, cut into 3/4 inch cubes
• 1 teaspoon olive oil
• 1 small onion, diced medium
• 1 red pepper, diced medium
• 3 cloves garlic, minced
• 1 tablespoon mild chili powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons dried oregano
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 2 tablespoons unsweetened cocoa powder
• 1 cup green lentils, washed
• 4 cups vegetable broth
• 1 15 oz can diced tomatoes
• 2 teaspoons agave nectar or maple syrup
• Cilantro for garnish (optional)

Preheat a 4-quart soup pot over medium high heat. Saute onions and bell pepper in oil until translucent, 5 to 7 minutes. Add garlic and saute for another minute, using cooking spray or a splash of water if it's sticking. Mix in chili powder, cumin, coriander, oregano, salt and cinnamon. Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.

Add lentils, vegetable broth, diced tomatoes and eggplant. Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Mix in agave. Taste for salt and seasoning.

Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro if you like.

Orange and Thyme Scented Chili

Joe's been called out of town for work for the second week in a row. Last week it was rather sudden, but this week I had advance notice, so I was able to plan my meals accordingly. Predictably, I reverted to my law school living-solo strategy of cooking a large pot of something for myself and then eating it for every meal until I can't stand it anymore. This is not a strategy to which I would ever subject another person, but I find that it works quite well for my lazy self.

So last night I made a big pot of this amazing orange and thyme scented vegetarian chili. I was a little worried it would be too sweet from the orange juice, but the flavor is totally subtle and it's not sweet at all. In fact, it's balanced really nicely by the spiciness of the chili powder. Overall it comes together beautifully, makes the kitchen smell incredible, and is one of those recipes that I just know I'll be making again.

It tastes better than it looks...

Orange and Thyme Scented Chili
Paraphrased from One Dish Vegetarian Meals

• 1 tablespoon olive oil
• 1 large onion, chopped
• 1 red or green bell pepper, diced
• 1 jalapeno pepper, seeded and minced (optional)
• 3 tablespoons chili powder
• 1 tablespoon fresh minced thyme
• 1 teaspoon paprika
• 1 tablespoon light brown sugar
• 1 14-ounce can diced tomatoes
• 2 14-ounce cans black beans, rinsed and drained
• One 10- to 14-oz package of frozen veggie burgers or sausages, thawed and crumbled
• 1 cup mild or medium salsa
• 2 teaspoons orange zest
• 1/2 cup orange juice, freshly squeezed

Heat the olive oil in a large heavy pot over medium heat. Add the onion and pepper and jalapeno (if using), cover, and cook, stirring occasionally, about 7-10 minutes or until softened. Stir in the chili powder, thyme, paprika, and brown sugar. Add the tomatoes, black beans, veggie burgers or sausages, and salsa. Cover and cook on low heat for 20 minutes. Add the orange zest, orange juice, and enough water to get it to approximately the consistency that you want. Cover again and cook for another 10 minutes, then serve.

Variations: You could try tempeh instead of the veggie burgers/sausages, or for all the carnivores out there, this would be equally delicious with ground turkey or ground beef substituted.

Lentil and Black Bean Chili

Sorry for the long blog absence! Last week I was working crazy hours (well, "crazy" for a non-profit lawyer, anyway) writing a brief that was due yesterday. I cooked last week, but usually forgot to take a picture and ultimately decided it wasn't really worth blogging about anyway.

But I'm back now. And hello, winter weather! I don't know about you guys, but it's officially cold in DC. Not, like, the hypothermia-inducing, can't-go-outdoors-without-20-layers Boston weather that I'm used to, but I definitely wore my winter coat to work this morning. October, I barely knew ye.

Anyway, what better cold weather fare than a hearty vegetarian chili? This one's super healthy and quick. It's nothing that'll blow your mind, but it's just really satisfying and meant to be eaten on a cold night while cuddling on the couch under a blanket watching TV with your significant other and/or dog.

Lentil and Black Bean Chili

• 1-1/2 cups dried lentils, washed and picked over for stones
• 1 tablespoon olive oil
• 1 large onion, diced
• 1 large sweet red pepper, diced
• 2 tablespoons minced garlic (be generous)
• 3 tablespoons chili powder
• 2 teaspoons dried oregano
• 1-1/2 teaspoons ground cumin
• 1/2 teaspoon cayenne pepper (or to taste)
• Salt to taste
• One large 29-oz (or two small 14-oz) cans fire-roasted tomatoes, undrained
• Two 14-oz cans black beans, rinsed and drained
• Fresh cilantro, chopped

Place lentils in a large sauce pan and cover with water by several inches; bring to a boil. Reduce heat to low and simmer until lentils are tender but retain a little bite, about 10 to 15 minutes. Drain well and set aside.

Meanwhile, heat oil in a large skillet over medium heat. Cook onion, pepper, and garlic, stirring often, until vegetables are softened, about 10 minutes. Add chili powder, oregano, cumin, cayenne, and salt; stir to combine. Cook for 1 minute. Add tomatoes and their juice, along with beans. Stir well to combine, then cover skillet and simmer so flavors can blend, about 5 to 10 minutes. Stir in lentils and cilantro.