Roasted Corn and Chipotle Chili

Vegan Month of Food 2017
“Lines and Light”

(a line of original poetry or a photo of light every day for the month of October)

I’m here and you’re there
Decades separate us
I understand and I remember
But all I can do is make soup

Day 3:  Conversion Meal
What would you make to convince an omni to convert?
(click HERE to see what others are sharing today)

Who doesn’t love chili? Sour cream. Avocados. Shredded cheese. Onions.  Jalapenos. Cilantro. Lentils. Roasted corn. Chipotle peppers. Super spicy and perfect for a hearty meal. Chili is a great meal to share because you always end up making way too much!

Here’s What You Need:
3 ears fresh corn

1 C French lentils

1 T olive oil

1 ½ C chopped onions

1 red bell pepper, chopped

1 green bell pepper, chopped

2 canned chipotle peppers

3 cloves garlic, minced

½ t ground cumin

½ t smoked paprika

½ t chili powder

½ t dried oregano

2 cans Rotel brand tomatoes

14 oz canned tomatoes

2 x 12 oz cans V-8 juice

10 oz tomato juice

1 can dark kidney beans with juice

12 oz light colored beer (like Corona)

Here’s What You Do:

Remove kernels from cobs and saute/roast them in a skillet with a large tab of butter. Let them get a bit brown. Set aside.

Cook the lentils in 8 cups of water. Boil, decrease heat, simmer about 15 minutes. Drain and set aside.

Sautee onion, peppers, garlic, and spices in oil until the veg is soft, but not brown.

Add tomatoes, beans, juices, lentils, corn, and beer. Simmer as long as you want (the longer the better!) 

Lentil Chili

Twice in the past few weeks, I have used French lentils, also known as Le Puy lentils, in place of ground beef. Both times I was more than pleasantly pleased. Those little blue spheres of goodness really impress! Of course you already know that lentils pack a wallop of nutrition in every spoonful. More protein than beef, I think..... well, for certain I know that lentils are easier to digest, have loads of fiber, and not a bit of cholesterol. They have tons of iron, potassium, phosphorus, and magnesium. Plus, if you pair them with foods that are rich in vitamin C, that really boosts the iron absorption. But, surely you knew all that.  

So at first, the idea of lentil chili seemed like a major commitment in the legume department - you know, beans upon beans and then throw in some lentils. I resisted for many years. But as you know, when you try something for the first time, and it turns out that you actually *like* it, you wonder what all the fuss was about. I combined a few recipes to create this one. The spice combination is perfect as is. This chili is great for lunch and it freezes very well. 

Don't wait. Try this chili. Isn't there a big football game coming up soon where you could serve this? Adorn with the usual suspects: sour cream, grated cheese, avocado, minced onion, cilantro, tortilla chips.

Here's what you need:
1 C French lentils, rinsed and drained (I highly recommend French lentils for this soup)
1 T olive oil
1 1/2 chopped onion
1 red pepper, seeded and diced
1 green pepper, seeded and diced
3 cloves garlic, minced
1/2 t cumin
1/2 t smoked paprika
1 t chipotle hot sauce or 1/2 t chipotle powder
1/2 t chili powder
1/2 t oregano
2 x 14 oz.cans diced tomatoes
4 C tomato juice
2 x 15 oz. cans red kidney beans

Here's what you do:
Cook the lentils in lots of fresh water. Watch them closely, stir them once in a while, simmer gently until done - about 15-20 minutes. Drain and set aside.

In a large pot, saute onion, peppers and garlic in the oil until the veg is soft, but not brown. add the cumin, paprika, chipotle hot sauce, chili powder and oregano. Stir to incorporate. Add remaining ingredients and allow chili to simmer for about 30-60 minutes. I always allow my soups to sit, covered, for a long time on the stove after the cooking time, to let the flavors really meld together. 

Black Bean, Quinoa and Sweet Potato Croquettes with Pumpkin Seed Chipotle Cream

(from Let Them Eat Vegan by Dreena Burton, pg 146)

Anyone out there interested in participating in the Vegan Month of Food 2013?  (VeganMoFo) The fun starts in September. You can see my VeganMoFo2012 posts by clicking here. 

I keep dreaming of having a vegan dinner party. You may recall that I almost pulled it off for a party on St. Patrick’s Day, but I gave in to fear and served the classic Irish menu: Corned Beef. Don’t get me wrong, it was great and my guests were pleased, but I think I’m ready to ‘go public’ with my new vegan diet and host a vegan dinner party.

I admit, I am not 100%  vegan, but I am doing pretty well, all things considered. I understand a true vegan gives up much more than animal foods. They give up wearing and using leather. They give up cosmetics and other products that are tested on animals. They are probably active in the animal rights movement. They lead a very compassionate life, actually. 

Me, I just wanted to lower my cholesterol and made the decision to try vegan meals for one month last October. I guess it stuck, cuz here I am staring my one year anniversary in the face.

The recipe can be found here. I followed it to the letter. These little croquettes were absolutely fantastic! A tiny bit smoky from the chipotle. A tiny bit sweet from the potato. The hint of lime was perfect. And the pumpkin seed cream was heavenly!

How would you feel if you came to a dinner party and saw this on your plate?  

Burritos: Refries, Red Peppers, Tomatoes, Green Onions, Chipotle Cream: VeganMoFo #5

I'm a Veganwannabe: Post #5

A few days ago, I bragged that I am the refried beans QUEEN...My exact words, I believe, were, "I have refried beans down to a science." Once, my hubby ordered a bean burrito with a side of beans at a local Mexican restaurant. We eat beans probably twice a week....it's a running joke, but we never tire of them..... I think that may be why this whole 'vegan' thing seems in my reach.... I LOVE BEANS!!  May I provide some evidence here, today? 

Here’s what you need:

Refried beans – if you choose canned beans, choose fat-free type.... Please start making your own.... I plan to blog about that this month, so stay tuned! 

One sweet red pepper

A few green onions, sliced length-wise (my newest craze)

A handful of cherry tomatoes

Flour tortillas

Red salsa

Dairy-free sour cream

Dried chipotle flakes

Hot sauce

Here’s what you do:

Slice the pepper in long strips and sauté them in a tiny bit of oil. After they are soft and somewhat browned, add the green onions and tomatoes. Continue to cook – pierce the tomatoes so they don’t explode.

Spread some refried beans on the tortillas and split the lovely sautéed veggies over the beans. Roll up and place in a greased baking dish. Smother with salsa and stick in the oven.

In the meantime make the chipotle cream. Add the dried chipotle flakes to taste and shake in some of your favorite hot sauce. We LOVE Tapatio!! Search for it!! It’s pretty authentic and not too hot. 

I cleaned my plate and went back for another half.....so good! 

I am feeling great about VeganMoFo!!! Can I keep it up??? Lots of posts...pshew.... I think I will make it!!! Plus, the added benefit??? I feel GREAT about my health/diet!

Next Post: Lemony Wild Rice with Pine Nuts, Currants and Spinach

The Dip That Remains Nameless

Sautee onions and garlic to taste.  Drain and rinse 1 can black beans.

Mix in processor: beans, sautéed veggies, 2 chipotle peppers (we like it hot, so I keep the seeds in….. add them slowly, cuz they are pretty spicy), 3 T lime juice, ½ t cumin, 2 T water. Mix till very smooth.

Place beans in cute dish.

Make guacamole: 2 avocados, lots of lime juice, salt (I like sea salt here) and a small bunch of cilantro.

Guacamole goes over beans. Shredded cheddar goes over guacamole.

Make a fresh salsa: dice 1 Roma tomato, ½ fresh jalapeno (seeds removed), some cilantro.  Salsa tops it all. Dig in. 

I like to keep the seeds in the chipotle peppers, but I remove them from the jalapeno.