January Cooking Tip – Enhancing Flavors in Soup & Chili

If you would like to make your soups and chili’s more flavorful, here are two simple things you can do that really make a huge difference:

1. Finely chop any vegetables.  When vegetables are cut into small, uniform pieces, they cook more quickly and evenly, and also release a good deal more flavor, than large irregular cuts.
2. Prepare the day ahead.  The nice thing about this is that you can plan ahead and make a soup or chili ahead of time for one of those nights (or breakfasts) that you don’t have the time to cook.  In addition, by allowing time, the flavors will have a change to integrate and become richer.

January Recipe – Veggie Bean Chili with Espresso

My friend Jeff Berman is an amazing cook.  So, when I started to think about who I could consult on vegetarian, easy, healthy meals, his name came to mind first.  He generously offered me his recipe for chili.  I just made it this weekend and love the complexities of tastes.  I do have one comment… it may have been the chili powder I used, but it was HOT!  So, depending on your personal tastes, you might want to decrease the amount you put in. 

Ingredients:

½ C     Extra Virgin Olive Oil

3          Onions, chopped

1          Large Red Bell Pepper, diced

¼ C     Instant Espresso Coffee

¼ C     Ground Cumin

¼ C     Chili Powder

¼ C     Dried Oregano

2          Large Cans of Diced Tomatoes[1]

½ C     Honey

6          Large Garlic Cloves, minced

5          Cans of Beans – a mix is nice – kidney, black, red

½ C     Water

1½ C   Dry Red Wine

¼ tsp Ground Cinnamon (optional)

1          Chipotle Chili in Adobo Sauce, minced

            Celtic Salt & Pepper to taste

Toppings (optional):

Sour Cream

Grated Cheddar Cheese

Preparation:

Heat oil in a large pot over medium/high heat.   Add the onions and red bell pepper and sauté 5-8 minutes, until they are softened.  Add the coffee, chili, cumin, oregano and garlic and cook for 1 minute.  Add the tomatoes and honey.  Bring to a boil, reduce to medium/low heat, cover and simmer for 30 minutes.  Add the beans, water, wine, salt, pepper, cinnamon, and chipotle.  Bring to boil, reduce to medium heat and simmer uncovered for another 30 minutes; stirring as needed.  Adjust seasonings as desired.

This is best if made the day before to enhance the flavors.

Serve with a dollop of sour cream or some grated cheddar cheese.

Makes a big batch so great for a crowd or to freeze for additional meals.

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[1] Muir Glen brand is organic and enamel coats their cans so the tomatoes does not give off BPA from the plastic!