The cocoa powder gives this easy to prepare chili a depth of flavor that store bought brands lack. Previously cooked legumes can also be used in place of canned for some or all of the beans in this recipe.
Easy Vegetarian Chili
1 tablespoon olive oil
1 small onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 can (14 1/2-ounce) red kidney beans, drained and rinsed
1 can (14 1/2-ounce) black beans, drained and rinsed
1 can (14 1/2-ounce), drained and rinsed
1 can (14 1/2-ounce), stewed tomatoes
1 can (8-ounce) tomato sauce
2 tablespoons New Mexican chili powder
2 tablespoons unsweetened cocoa powder
Sour cream and hot sauce for serving
Set Sun Oven out to preheat.
Combine all the ingredients in a large pot, cover and cook in the Sun Oven until the flavors have blended, about 1 hour. Ladle in to bowls and top each serving with a dollop of sour cream and a dash of sour cream.
Makes 4 to 6 servings.
I’m usually not a fan of substitute meat products but recipes that include tempeh have been catching my attention lately. It has a mild flavor and firm texture that I actually like. Many supermarkets now carry it. Look for it near the tofu.
Chili con Tempeh
2 tablespoons vegetable oil
2 red onions, thinly sliced
8 cloves garlic, minced
2 tablespoons chili powder
2 teaspoons ground cumin
3 cups previously cooked red kidney beans
1 (8-ounce) package tempeh, crumbled
1 cup vegetable broth
3 small carrots, quartered lengthwise and thinly sliced
1 red bell pepper, seeded and diced
1 zucchini, quartered lengthwise and thinly sliced
1 cup frozen corn kernels
1/2 teaspoon salt
1/8 teaspoon cayenne
1 cup fresh cilantro leaves
Set Sun Oven out to preheat.
Heat the oil in a large pot over medium heat. Add the onions and cook, stirring often, until soft, about 5 minutes. Stir in the chili powder and cumin. Add the tomatoes, beans, tempeh, broth, carrots, bell pepper, zucchini, corn, salt, and cayenne. Cover and cook in the Sun Oven until the vegetables are soft and the flavors have blended, 1 to 1 1/2 hours. Stir in cilantro just before serving.
Makes 6 servings.
Like any stew, chili is an ideal candidate for Sun Oven cooking. This thick and hearty chili is a crowd pleaser. Any leftovers can be used to make huevos rancheros for a relaxing weekend brunch or quick weeknight dinner.
Sun Oven Southwestern Green Chili
3 pounds pork shoulder roast, trimmed and cut into 1-inch pieces
4 cups previously cooked pinto beans (or two 16-ounce cans drained)
2 (11-ounce) can tomatillos, drained and coarsely chopped
2 (10-ounce) cans green chile enchilada sauce
2 (4.5-ounce) cans diced green chile peppers
2 small onions, chopped (about 1 cup)
Swiss chard has been on sale lately at my local grocery store. It happens to be one of my favorite vegetables and I’m always looking for new ways to cook it. I adapted this vegetarian chili recipe from one I found on epicurious.com. Previously cooked dry black beans can be used instead of canned. If you’re not going to serve straight out of the Sun Oven wait until mealtime to add the chard. When you’re ready to eat, gently bring the chili to a simmer on the stovetop, stir in the Swiss chard and let it cook for about 4 minutes.
Solar Black Bean Chili with Butternut Squash and Swiss Chard
2 tablespoons olive oil
2 onions, chopped (about 2 and 1/2 cups)
3 garlic cloves, chopped