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Recipe: Yom Kippur Vegetarian Chili

October 8, 2011

As you may know, I’m trying to build my culinary repertoire. I got together a couple recipes and made a vegetarian chili! It’s “Yom Kippur Vegetarian Chili” solely for the fact that we ate it in the large meal leading into Yom Kippur.

 

 

Yom Kippur Vegetarian Chili
Preparation time:  20 minutes
Cook time: 30 minutes, approximately
Serves at least 8, with leftovers. 

I used these ingredients:

  • 1 tablespoon of oil, approximately
  • 4 cloves of garlic, minced
  • 1 whole onion, diced
  • 1 green pepper, chopped
  • 1 red pepper, chopped
  • 2 carrots, chopped
  • 3 small cucumbers, chopped
  • 1 small basket of mushrooms, chopped
  • ground cumin
  • dried basil
  • dried oregano
  • chili powder
  • 5 small tomatoes, chopped
  • 2 fist-sized packages of tomato paste
  • 1 can of black beans (undrained)
  • 1 can of red beans (undrained)
  • 1 large can of corn (undrained)
  • some amount of coriander or cilantro
  • shredded Oaxaca cheese
  • rice or quinoa (optional)
Preparation:
  • Heat the oil in the pot, over medium fire. Add the garlic, onions, and green and red peppers. Let them cook for 3 minutes, or until the onions begin to brown.
  • Add the carrots, cucumbers, and mushrooms. Let these cook for 6 minutes, or until the vegetables become softer and browner. Stir occasionally.
  • Fold in the spices. I used a teaspoon each of the oregano, basil, and chili powder, and two or three times as much cumin. I’m not familiar with spices at all, but it seemed to work out. It should take about 30 seconds for the mixture to become fragrant.
  • Add the tomatoes, black beans, red beans, canned corn, and tomato paste. Shift to a high flame to bring it to a boil.
  • Reduce the heat and let the chili simmer for 20 minutes, stirring occasionally.
  • Remove the heat, and add the cilantro. Adjust the spices to taste. I didn’t do too much of this.
Serving:

Serve the chili over the quinoa or rice. Add the shredded Oaxaca cheese on top. Enjoy!

 

Thank You 

Thanks to Tia and Emeril for the vegetarian chili recipes. Mine is a loose combination of the two.

A huge thank you goes out to all my friends who helped out in the kitchen. Benny and Daniel chopped vegetables. Eric helped made quinoa. Elisa chopped the coriander. Benny also made a ground beef addition, for our more egalitarian foodies. The biggest thanks go out to Berke for recommending the cheese to me at the cheese shop. (It was a huge hit, and I saved you some chili for when you get back!)

Not to mention… Eric prepared an appetizer of walnut-stuffed dates and apples with honey, a delicious butternut squash dish, and brought out a honey liqueur. Daniel contributed a tomato and cucumber salad. Iris gave us her leftover bowtie pasta with chicken and olives. Elisa put together a no-bake peach cobbler, and brought flowers. And it wouldn’t be a proper Yom Kippur meal without the round challah.

 

 

!בתאבון (Bon appetit!)

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5 comments

  1. wow! nice foods.
    jf


  2. I am very sad I missed it!
    However that leftover chili you saved me was one of the highlights of last week, thank you!


    • I’m so glad you liked it! Thanks again for the Oaxaca!


  3. Note: The cooking in stages is crucial. Some friends tried to alter this recipe using water and a random cooking order, and it came out more like soup. Allow the chunky vegetables to cook thoroughly to release the flavors, and simply rely on the canned vegetables and tomato paste to provide the liquid.


  4. […] on it later on in my life. Draw lots of pictures, have friends write in it, and write down all the recipes you […]



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