Chef Hari Cameron
Rehoboth Beach, Del.
Chili may have been born in Texas, but many cooks give the dish a local or personal spin. At Grandpa Mac in Delaware, chef-owner Hari Cameron creates a plant-based version, substituting walnuts for meat. Two kinds of beans power up the vegan protein, and a variety of smoky and spicy ingredients add shots of flavor.
1 tbsp. olive oil
¾ cup diced onion
½ cup diced carrot
½ cup diced celery
½ cup diced bell pepper
1 to 2 tsp. chili powder
1 tsp. ground cumin
1 tsp. smoked paprika
1½ cups coarsely chopped walnuts
½ cup cooked or drained, canned black beans
½ cup cooked or drained, canned kidney beans
1 canned chipotle pepper in adobo sauce, minced (plus 1 to 2 tbsp. adobo sauce from can)
1 can (15 oz.) tomato sauce
1 can (14.5 oz.) fire-roasted diced tomatoes
Garnishes: Toasted chopped walnuts, shredded Cheddar cheese, hot sauce, sour cream, sliced radishes and/or cilantro leaves, optional
1. In large saucepan over medium-high heat, heat oil. Add onion, carrot, celery and bell pepper; cook 5 minutes or until softened. Stir in chili powder, cumin and paprika; cook 1 minute until fragrant.
2. Add walnuts, beans, chipotle pepper with adobo sauce, tomato sauce and tomatoes; bring to a boil. Reduce heat to low; cover and simmer for 30 minutes.
3. To serve, spoon into bowls and garnish as desired.
Photo courtesy of California Walnuts