Vegetarian Chili with Spanish Rice
With this fall weather and the onset of football season brings a desire for a different kind of wholesome and substantial food. What’s better to serve-up in the cold weather at a football tale-gate party, than hearty and spicy chili? We present a vegetarian version (staying current with the trends in food). You should try our new recipe this weekend before the big game!
INGREDIENTS
To Make Spanish Rice:
2 cups spicy tomato juice
1 cup Wild Long Grain Basmati Rice with Quinoa (or any long grain rice)
1 Tablespoon of Omaha Steaks Signature Seasoning (or any steak seasoning mix)
To Make the Vegetarian Chili:
6” of White Leek, cleaned and sliced in 1/8’ slices (or 1 large white onion, diced)
6 MINI Sweet Peppers, red, orange, and yellow – chopped (or 2 red, yellow or orange sweet peppers)
1 small bag of MINI Carrots, sliced (or 1 med-large carrot, diced)
2 Tablespoons Olive Oil
1 to 1 1/2 Tablespoons Chili Powder
1/4 teaspoon Dried Oregano
1/4 teaspoon Garlic Powder
1/4 teaspoon ground Chipotle Red Pepper (or any ground red pepper)
1/4 teaspoon ground Black Pepper
1/4 teaspoon ground Cumin
1/4th teaspoon ground Cinnamon
1 teaspoon honey
2 (14-ounce cans) diced tomatoes with liquid
1 can of chili beans with liquid
1 can of whole cornel corn with liquid
1 (4-ounce can) of mild, canned, chopped chili peppers with the liquid
+ using the chili pepper can, add 4-ounces of water
PREPARATION
Spanish Rice:
In a one-quart saucepan, over medium heat, bring the tomato juice to boil.
Stir in the rice mixture and 1 tablespoon of flavor seasoning mixture.
Cover pan, turn the heat very low and set the timer for 20 minutes.
When done fluff and set aside.
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Vegetarian Chili
Sautée each fresh vegetable separately until they start to char a little then put them in a 3-quart saucepan.
The sliced leeks (or onion), then the diced carrots, then the diced green peppers.
Add the ground spices and the honey.
After everything is in the saucepan cook them together, stirring occasionally for 5 minutes on medium heat.
Stir in the canned tomatoes along with the juice in the can.
Then stir in the canned corn along with the juice in the can.
Then stir in the Chili Beans and the chopped Chili Peppers (along with their juice)
Add 4-ounces of water (using the chili peppers’ can to measure the water).
Stir well.
Bring to a boil, stirring occasionally.
Turn down the heat, then simmer for 30 minutes, stirring occasionally to prevent sticking.
Cooking sweetens the tomatoes, reduces the liquids and melds all of the flavors.
(If it gets too dry and thick, add small amounts of water to thin.)
Serve your Vegetarian Chili in individual bowls, topped with a small mound of the Spanish Rice.
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Preparation photos for this dish.
Add Canned Corn (not pictured)
(Source: Louisiana North & South Family Cookbook)
If you are eager to get really hungry you can see the rest of our food blog posts!
