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December 15, 2013

Vegetarian Chili

12 c. prepared (homemade heavy on garlic) marinara sauce (I used leftover from pasta earlier in the week)
4 cans kidney beans
4 cans black beans
4 cans black olives
2 c. water
1 box prepared (peeled cubed) butternut squash (box from costco I'll confirm size later)
1 box white/button mushrooms (again from costco)
4 T. minced garlic
2 T. Evoo (extra virgin olive oil)
2 c. brown sugar

-Place large pot on stove. 
-Pour marinara in pot. 
-Drain beans in strainer but do not rinse. 
-Add beans to marinara, stir together & turn on low heat. 
-Place squash & garlic in a sauté pan with evoo. 
-Sauté till squash is golden brown & soft. 
-Place mushrooms in food processor. Pulse till it appears a "meaty" texture. (Option 2: Slice mushrooms thinly & add to squash in sauté pan.)
-Place olives in food processor. Pulse till it appears a "meaty" texture. (Option 2: Using a blender, nearly purée olives adding the water to help it blend to a nearly smooth tapenade or chunky hummus consistency.) 
-Add olives & mushrooms to chili. 
-Once squash is golden brown & soft mash a bit with a potato masher.
-Add squash (& mushrooms if sautéed instead) to the chili. 
-Add sugar to chili. 
-Mix all very well & heat till bubbly. 
-Serve alone or with rice, tortillas, sour cream, cheese, onions, etc.

This serves at least 25 but is easily cut in 1/2 for a smaller group. 

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