Veggie Chili

Chili has got to be the best cold weather food. It reminds me of football and tailgating. This chili recipe has layers of flavor with the use of chili powders and dried chili. Eat it as is or crumble on some Queso Fresco. I like to kick mine up with some Cholula Hot Sauce.

Ingredients

1 oz. vegetable oil of your choice
1 diced green bell pepper
1 diced red bell pepper
1 large diced yellow onion
2T. minced garlic

2T. chili powder
2t. ground cumin
1t. paprika
1t. cocoa powder
1/4t. cayenne pepper
1/4t. ancho chili powder
1t. salt
1t. black pepper

heaping 1/2c. pearled barley
heaping 1/2c. green or brown lentils (wash well and check for rocks)
2 cans of diced tomatoes (14.5oz cans)
1.5 quart vegetarian stock

1 10oz box soy crumbles (faux meat)
2 each rehydrate pureed chili peppers of your choice (I used Anaheim and ancho in this recipe)
2 T. tomato paste
2 can kidney bean
1 can black beans
1 C. fresh or frozen corn kernels
2 t. salt

Procedure

1.  In a big pot sweat vegetables and garlic in oil until onions begin to look translucent.

2.  Add spices to vegetable mixture and cook about 5 minutes to active spices.

3.  Add raw barley, lentils, tomatoes and vegetable stock. Bring to boil, turn to low, cover and cook about 30 minutes at low heat.

4.  Rehydrate chili peppers in hot water while lentils and barley are cooking.  Remove seeds and stems and puree. Set aside.

5.  Add chili puree and remaining ingredients to pot. Cook covered on low heat for another 30-40 minutes. 

6.  Add salt and pepper to taste if needed. You can serve with queso fresco, queso blanco and or monterey jack cheese if desired