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Dakota Blue's Vegetarian Chili
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Cuisine: Tex-Mex Vegetarian
From the Menu of... Dakota Blue
454 Cherokee Ave. S.E., Atlanta
404-589-8002
Q: I love Dakota Blue's vegetarian chili and order it whenever I go. It is so flavorful that I find it hard to believe it's chili non-carne. After two failed attempts to re-create the dish at home, I figured it was time to ask the experts.
Heidi Noelle Chandonia, East Point
A: Owner Alan Conner insists there's nothing particularly sexy about his veggie chili. "We're not a fancy restaurant; we're there for people's convenience, " he said. And yet the chili has a loyal following. Conner's theory: "It's just hardy, spicy and superhealthy."
Hands on time: 20 minutes Total time: 2 hours Serves: 12
Ingredients:
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2 poblano peppers
3 tablespoons canola oil
1 cup finely chopped onion (about 1 medium)
1 cup finely chopped celery (about 3 ribs)
1 cup finely chopped carrots (about 2 large)
1 teaspoon salt
1 (12-ounce) package frozen meatless ground-beef substitute, such as Morningstar Farms brand
2 (28-ounce) cans crushed tomatoes
2 tablespoons ground cumin
2 tablespoons chili powder, or to taste
1 1/2 teaspoons ground cayenne, or to taste
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried marjoram
1 1/2 teaspoons dried oregano
1/2 cup ketchup
1/2 cup balsamic vinegar
1/2 cup red wine
3 (16-ounce) cans pinto beans, rinsed and drained
1 (16-ounce) can black beans, rinsed and drained
Hot sauce, such as Red Rooster brand, to taste
1/4 cup finely chopped fresh cilantro
Instructions:
On a grill or directly over gas burner on the stovetop, roast the poblano peppers, turning them occasionally with tongs, until the skin is blackened and blistered. Place the peppers in a paper bag until they cool, about 5 to 10 minutes.
Meanwhile, in a large pot over medium heat, add the oil. Add the onion, celery, carrots and salt; cover and cook the vegetables for about 5 minutes, until soft.
When the poblanos are cool enough to handle, rub off the blackened skin under cold running water. Stem and seed the peppers, and then dice. Add them to the cooking vegetables.
When the vegetables are soft, add the meatless crumbles, tomatoes, cumin, chili powder, cayenne, basil, marjoram, oregano, ketchup, vinegar, red wine, pinto beans and black beans. Bring to a simmer, reduce the heat to low, partially cover the pot and simmer for 1 to 1 1/2 hours, stirring occasionally. (If the chili seems too thick or is in danger of burning, add water.) Season to taste with hot sauce, additional salt and additional spices, if desired. Before serving, stir in the cilantro.
Meanwhile, in a large pot over medium heat, add the oil. Add the onion, celery, carrots and salt; cover and cook the vegetables for about 5 minutes, until soft.
When the poblanos are cool enough to handle, rub off the blackened skin under cold running water. Stem and seed the peppers, and then dice. Add them to the cooking vegetables.
When the vegetables are soft, add the meatless crumbles, tomatoes, cumin, chili powder, cayenne, basil, marjoram, oregano, ketchup, vinegar, red wine, pinto beans and black beans. Bring to a simmer, reduce the heat to low, partially cover the pot and simmer for 1 to 1 1/2 hours, stirring occasionally. (If the chili seems too thick or is in danger of burning, add water.) Season to taste with hot sauce, additional salt and additional spices, if desired. Before serving, stir in the cilantro.
Notes:
Owner Alan Conner says this recipe was a collaboration between him and former chef Tony Stewart: "The original idea was mine, but he made it taste a lot better."
For some, "spicy" might be an understatement. Poblano peppers, chili powder, cayenne pepper and pepper sauce contribute to a collective heat that catches up with you after the first one or two spoonfuls. Home chefs may want to scale back the heat at first and then season to taste at the end. (And a dollop of sour cream might help, too.)
For some, "spicy" might be an understatement. Poblano peppers, chili powder, cayenne pepper and pepper sauce contribute to a collective heat that catches up with you after the first one or two spoonfuls. Home chefs may want to scale back the heat at first and then season to taste at the end. (And a dollop of sour cream might help, too.)
Nutrition:
Per serving: 385 calories (percent of calories from fat, 30), 23 grams protein, 43 grams carbohydrates, 8 grams fiber, 13 grams fat, no cholesterol, 715 milligrams sodium.
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