Good Shabbos, dear Readers. Retirement Yenta misses fall’s chilly nip in the air, so for tonight’s Shabbos dinner, she has decided to make an AWESOME vegetarian chili. This chili has a little coffee and cocoa to add an extra dimension to the flavor. It’s also filled with summer veggies, so it’s light and hearty all at the same time. Yummo dear Readers, Yummo.
1 tablespoon vegetable oil
1/2 large onion, chopped
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can diced tomatoes
1 (14.5 ounce) can kidney beans
2 ears of fresh corn
I small zucchini, diced
I small yellow squash, diced
1 portobello mushroom, diced
2 carrots, peeled and diced
(any other veggie that strikes your fancy)
tofu to taste
1 tablespoon tomato paste
2 cups water
1/2 cup brewed coffee
2 tablespoons chili powder
1 tablespoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon cocoa powder
sour cream and shredded cheddar cheese for topping and corn chips as a side
In a medium stockpot, heat oil over medium high heat. Add onion and bell peppers. Cook, stirring occasionally, for 5 minutes until onion is slightly translucent.
Add remaining ingredients. Bring to a boil, lower heat and simmer, uncovered for 2 hours. Stir occasionally. Cook for an hour or so…until vegetables are soft and sauce thickens.
Serve over corn chips (Fritos Scoops are this Yenta’s favorite) and topped with sour cream and cheddar.