Cook's Corner with Chef Jyoti Friedland

Recipe from The Talleygram, September 13, 2006

Chipotle Chili Sloppy Joe

Chef Notes: This is just like a typical chili, but a little bit drier than chili. There is always an accompaniment whenever you serve it. Usually I buy my chipotle chilies adobo in a can. If you happen to see chipotle in a dried form, just soak the quantity you need in boiling water for 10 minutes and then chop it. Remember chipotle chilies are little bit hot, so be careful. I like hot food but I have to firmly remind those of my assistants in the kitchen who are Mexican to add less than they normally would or else I couldn't even take it myself.     Chef Jyoti

                                                                      

Yield: 4 - 6 servings          Difficulty: medium

Ingredients:

2 tablespoon Spectrum organic extra-virgin olive oil

1 medium size organic onion, finely chopped

3 organic garlic cloves, minced

cup organic carrots, diced small

cup organic green pepper, diced small

cup organic celery, diced small

1 teaspoon Frontier cumin powder

1 teaspoon Frontier chili powder

teaspoon garam masala

1 teaspoon chipotle adobo, chopped

1 cup organic pinto beans, cooked

1 cup organic black beans, cooked

cup Muir Glen tomato paste

1 cup Muir Glen crushed tomato puree

1 cup filtered water

2 bay leaves

1 tablespoon Frontier vegetable broth powder

1 cup TVP granules

Sea salt and organic black pepper

cup organic cilantro, chopped

Garnish: chopped cilantro or sour cream

Directions:

  1. In a heavy pot heat olive oil over moderate heat; add onions and garlic, cook and stir frequently until onions are softened, about 3 to 5 minutes.

  2. Add carrots, green pepper, and celery. Stirring frequently until vegetables are all soft, then add cumin, chili powder, garam masala, and chipotle adobo. Let spices fragrance absorbed by vegetables, about a minute.

  3. As the essence of spices start to envelope the kitchen, stir in pinto and black beans, tomato paste, crushed tomato puree, filtered water, bay leaves, vegetable broth powder, TVP granules, and sea salt and black pepper to taste. Let it simmer for 12 minutes until TVP granules are soft, about 12 to 15 minutes.

  4. Discard bay leaves and stir in chopped cilantro.

  5. Top sloppy Joe with shredded cheddar or Monterey jack or sour cream.

  6. Serve on a bun with tortilla chips, brown rice or salad.  You can also make it into burrito.

 Original Talley's recipe by Chef Jyoti Friedland

Copyright 2006 Talley's Green Grocery