Posts tagged ‘dried poblano’

Four-chile Vegetarian Chili Recipe

Ingredients:

2 dried guajillo chiles
4 ancho chiles (dried poblano)
4 dried chiles de arbol
1 habanero chile

3 T whole cumin
2 T whole coriander
1 T whole allspice
2 bay leaves

2 cans kindey beans
1/2 c french lentils
1/2 c red lentils
1/2 c bulgar

4 c vegetable broth
1 large onion
6 garlic cloves, minced
2 cans fire-roasted tomatoes
4 T tomato paste
Olive oil
Salt and pepper

Toast separately: cumin, coriander, red lentils, and bulgar. To toast, heat a large, ungreased skillet over medium-high heat. Add an ingredient to the hot skillet, stirring continuously to keep from burning. Remove the ingredient from the skillet once it has become toasted (spices will become highly aromatic, lentils will start popping, and the bulgar will smell like toast). Set aside.

Crush cumin, coriander and allspice using a mortar and pestle. Cut dried peppers open, and remove seeds and remnants of stems. Grind peppers into a powder. (A coffee grinder or food processor works well for this).

Chop onion and saute with olive oil in the bottom of a large pot over medium heat. Mince the garlic and habanero pepper. Thoroughly wash anything that the habanero touches. Do not touch your eyes until you have thoroughly washed your hands. After the onions have sauted for 5-6 minutes, add the garlic and habanero. Allow to cook for 2-3 more minutes. Add pepper/spice mixture and tomato paste. Mix vigorously quickly, then add remaining ingredients except for one can of fire-roasted tomatoes. If the chili becomes too thick, add a little water. Cook until green lentils are soft (30-45 minutes). Add remaining can of tomatoes and cook for 5 more minutes.

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February 25, 2010 at 8:36 am 4 comments


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