Tuesday, February 3, 2009

Oh my.

Well the weekend was great, and I ate too much, and suddenly school is stressful as midterms are arriving, and work just got 10 times more stressful, and suddenly I'm a bad, bad blogger.

I did make my chili on Superbowl Sunday, and it won Best Overall Chili in the cookoff. My vegetarian chili took the best vegetarian chili prize as well, and since that's not really a family secret I will post the recipe. According to WW, its right around 2 points per serving. Enjoy, and then I am getting my butt back to work.

The Semi-Pro Chef's Award Winning Vegetarian Chili

1 large can or 2 regular cans black beans (I tried using dry beans that I soaked overnight, but I have the worst luck with this, so I ended up using canned)
1 Red onion
1 Green bell pepper
1 Red bell pepper
1 Pasilla chile pepper
1 Jalapeno pepper
5 medium-sized red skin potatoes
1 tomato
1/2 bottle of vegetarian BBQ sauce (most BBQ sauce is vegetarian, but check the label before using if you plan to serve to strict meat avoiders)
1/2 jar of salsa (I used a "Medium" heat Herdez brand - which ended up being extremely hot. Maybe taste-test before adding salsa.)
1 can of corn, drained
1 tablespoon chipotle-smoked red pepper flakes (these were a Christmas gift - no idea where you can get them. So they're optional.)

Step 1 - Preparation:

Slice all peppers in half, and carefully seed the Jalapeno and Pasilla peppers. Coat the outside of the peppers with a little olive oil (I just use the kind in the spray can). Sprinkle a little salt on top, and put in to broil until the skin begins to bubble and char. Remove and allow to cool.

Cut up potatoes into bite-size chunks. Also give these a good spray with oil, and dust with the chipotle pepper flakes if you have them (if not, just salt and pepper is fine.) Roast in oven until the potatoes are cooked through.

Last, quarter your onion, and give it a coating of olive oil. Roast this guy as well until it smells sweet and its slightly soft.

Step 2 - Compilation:

In a large cauldron (or pot, whatever), add your black beans. No need to really drain them if you use canned, but if you soaked your own, drain before adding. Begin to heat over medium heat.

Take all your roasted peppers, and slice into appropriate sized chunks. I cut the sweet peppers into pieces a little less than 1-inch square, and the hotter chilis into smaller slices, since they're more for flavorful heat than color or taste. Add the potatoes, cut peppers, and sliced onion to the mix.

Add the BBQ sauce and salsa to the pot. At this point also add the chipotle peppers if you have any.

If you have any super-secret chili spices, feel free to add here too.

Allow the chili to cook over medium for about 30 minutes or so. Check it frequently and stir often to prevent burning and too much thickening. Add more salsa, bbq sauce or water (or beer) if it seems to be getting too pasty.

After about 30 minutes, dice a whole tomato and add to the pot. Once you add the tomato, open the can of corn and drain it well. Spread corn out on a baking tray into a thin layer, and coat with chili powder, salt, and pepper. Broil until the corn is roasted and starting to brown/blacken. Add immediately to the chili.

Stir and test for heat, spice, thickness, etc. Adjust to your taste. Enjoy with chopped green onion and cheese on top, or just plain the way we ate it at the cookoff!

Monday Morning Weigh-In (Late, I know):

Previous: 158
Current: 157
Pounds lost - 1
Total pounds lost - 7.4

I kind of cheated on this. I knew after Superbowl I'd be bloated so I didn't weigh myself on Monday. I gave myself 24 hours to clean out, and weighed myself this morning. All last week I was hovering between 155 - 157, so I'm comfortable posting 157 today. Hope that's not cheating...

1 comment:

  1. Sounds great! Thank you for posting the veggie chili recipe.