Vegetarian Chili with Tangerine Studded Salad
- Cranberry Beans - 2 cups, picked and soaked overnight if possible in cold water
- Onions - 1 cup, diced
- Olive Oil - 3 TBS
- Tomatoes - 1 chopped, or 1/2 a can
- Chili Powder - 4 TBS
- Ancho Chili Powder - 2 TBS
- Black Pepper - to taste
- Salt- to taste
- Chipotle powder - to taste
- Lettuce or Salad Mix - your portion
- Shallots - 1 each, sliced into rings
- Tangerine - 2 each, peeled and separated into segments
- Red wine vinegar- a splash
- Sugar or honey- 1 tsp
- Olive oil- 2 TBS
- Saute the onion in oil, add the dry spices and cook until fragrant. Add the tomato and cook about 5 minutes over medium heat. Add the drained beans and enough cold water to cover the beans by 2 inches. Bring to a boil, reduce to a simmer and cook approx 1 hour (check that the beans don't absorb all the water as cranberry beans are thirsty). When the beans are tender add salt and chipotle to taste. Let sit for 30 minutes and adjust the seasonings again by adding more spice and possibly a little sugar. Serve with a crumbled cheese such as goat cheese or feta, and some chopped raw onion.
- Simple Salad: Toss some torn lettuce, sliced shallots and tangerine segments.
- For the Dressing: Squeeze of tangerine juice, splash of red wine vinegar, salt and pepper, sprinkle of sugar or honey and olive oil drizzle.
- Not included in the Box: Olive Oil, Chili Powder, Ancho Chili Powder, Salt and Black Pepper, Chipotle chile powder, red wine vinegar, sugar or honey
Make it Your Own
- For a southwest chile, stir in 1 TBS chopped bittersweet chocolate or cacao nibs at the end of cooking time, and serve with crispy tortillas and diced avocado.
- For a down home chile, add 2 TBS garlic along with the onion, double the amount of tomato, and finish with 1 tsp of peanut butter.
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