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 ½ cup organic carrots, diced small ½ cup organic green pepper, diced small ½ cup organic celery, diced small 1 teaspoon Frontier cumin powder 1 teaspoon Frontier chili powder ½ teaspoon garam masala 1 teaspoon chipotle adobo, chopped 1 cup organic pinto beans, cooked 1 cup organic black beans, cooked ¼ 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 ¼ cup organic cilantro, chopped Garnish: chopped cilantro or sour cream |
Directions:
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