This chili non carne recipe is from The Kentucky Fresh Cookbook.
Author Maggie Green notes:
For a long time I was faithful to an old Jane Brody vegetarian chili recipe. Her list of spices seemed daunting, but the chili was so full of complex flavor, I kept on making the chili. This recipe for a spice-filled chili is my adaptation of her recipe. When I make chili I’d rather build the flavor than make the chili too hot. If more heat is desired, a shake of hot red pepper sauce does the trick. The smoky flavor and a rich red color come from the smoked paprika.
Cooks&Books&Recipes Guest Cook Lori Rice, Fake Food Free:
As I flipped through the book the first time, my attention went to November. The Smoky Chili Non Carne caught my eye both for its clever name and for its aromatic list of herbs and spices. It simply had to be good. Good is an understatement–it is hearty, complex, and comforting all in one.
I made a minor alteration, and that was simply in the choice of beans. I had cranberry beans and pinto beans on hand versus the chickpeas and black beans the recipe calls for, so don’t let the bean variety sitting in your pantry hold you back. I opted for Kentucky honey when given the choice of honey or maple syrup. It added a distinct sweetness to the chili, blending well with the spices, but if sweetness isn’t your thing you might consider cutting back to one tablespoon.
We hope that you enjoy this smoky chili non carne recipe!
Smoky Chili Non Carne
Featured Recipe From: The Kentucky Fresh Cookbook
Yield: 10 Servings
- 2 tablespoons olive oil
- 1 medium onion, chopped (about 1 cup)
- 4 large carrots, peeled and sliced thin
- 2 cloves garlic, minced
- 2 tablespoons mild chili powder
- 2 tablespoons ground cumin
- 2 teaspoons thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- Generous pinch ground cloves
- Generous pinch ground allspice
- 1 teaspoon salt
- 2 tablespoons pure maple syrup or Kentucky honey
- 3/4 cup reduced-sodium vegetable juice (one 6-ounce can)
- 1 1/2 cups diced fresh or canned tomatoes (one 15-ounce can)
- 1 1/2 cups cooked or canned chick peas, drained (one 15-ounce can)
- 1 1/2 cups cooked or canned red beans, drained (one 15-ounce can)
- 1 1/2 cups cooked or canned black beans, drained (one 15-ounce can)
- 2 cups reduced-sodium vegetable or chicken broth
- 3 cups cooked brown rice
- Chopped avocado for garnish
- Sliced green onions for garnish
In a Dutch oven heat the olive oil over medium heat. Add the onion and carrot and cook until the onions are soft and golden, about 10 minutes. Mix in the garlic, chili powder, cumin, thyme, smoked paprika, coriander, cloves, allspice, and salt and cook, stirring, for 1 minute. Stir in the maple syrup or honey, vegetable juice, tomatoes, chickpeas, red beans, black beans, and chicken broth. Bring to a boil, reduce the heat to a simmer, and cook for 30 minutes. Serve over a portion of cooked brown rice and garnish with chopped avocado and sliced green onions.
© 2011 Maggie Green
Reprinted with permission from The Kentucky Fresh Cookbook, by Maggie Green (University Press of Kentucky, 2011)