February 25, 2008

Kitchen cleanout chili

I made an unexpectedly good version of veggie chili today while cleaning out my fridge and cabinets. I had a bison steak that I added but with all the veggies I'm sure it would have been just as great without the meat. Do try and add the crushed corn chips. They're my favorite trick to give a corn flavor and better consistency to quickly cooked chili.

Bison Veggie Chili w/ a Vegan Option
Serves 8
10 minutes prep time, 50 minutes cooking time
~14 oz bison steak, trimmed and cubed*
1 red onion, diced
1 red bell pepper, diced
2 cloves of garlic, minced
spray oil
1 teaspoon dried oregano
1 1/2 teaspoon pimenton, smoked Spanish paprika
1 1/2 tablespoon chili powder, more to taste
2 teaspoons ground cumin
1 teaspoon granulated garlic
1 tablespoon tomato paste
1 (14.5 oz) can of diced fire roasted tomatoes with green chili**
1 (15 oz) can of black beans
2 cups washed chopped collard greens, or other dark leafy green
1/4 cup crumbled corn tortilla chips, optional
2 cups frozen peeled edamame (green soybeans)
2 tablespoons corn starch mixed with 1/3 cup cool water
*substitute 1 tablespoon oil for vegan version
**any diced tomatoes would work as well
1. Heat a large heavy bottomed soup pot over medium heat until nice and hot. Quickly brown the cubed steak in batches and remove to a bowl on the side.
2. Spray the pot bottom with oil or for the vegan version add your tablespoon of oil to the hot pot. Add in onion and pepper and cook til softened.
3. Add garlic and spices and heat until you can smell their fragrance, toasting the spices slightly.
4. Add the browned bison, tomatoes, tomato paste, black beans, collard greens, and corn chips. Add just enough water to submerge all the ingredients. Bring to a simmer and simmer uncovered for ~45 minutes, stirring occasionally.
5. Add edamame and corn starch with water (slurry) and bring up to a boil. Reduce the heat to a simmer and simmer for 5-10 minutes.
6. Serve hot.