At Whiskey Kitchen in Raleigh, N.C., the kitchen combines three types of beans with winter squash to create a colorful and robust pot of vegan chili. Pasilla chile peppers and red bell peppers pair up to add sweet heat, and seasonings such as cumin, oregano, cayenne and cilantro pump up the flavor.
1/3 cup vegetable oil
1 lb. pasilla chiles, seeded and diced
¾ lb. red bell peppers, diced
½ lb. yellow onions, diced
½ lb. red onions, diced
1½ oz. garlic, minced
Salt, to taste
1 1/3 lb. butternut squash, peeled and diced
1 can (8 oz.) diced tomatoes
2 tbsp. chili powder
1¼ tsp. paprika
1 tsp. ground black pepper
½ tsp. ground cumin
½ tsp. oregano
¼ tsp. cayenne
3 oz. vegetable stock
1 can (15 oz.) black beans, drained
1 can (15 oz.) kidney beans, drained
1 can (15 oz.) garbanzo beans, drained
¼ cup chopped cilantro leaves
1½ oz. lime juice
- In large saucepot, heat oil. Add pasilla peppers, bell peppers and onions; sweat over high heat. Add garlic and salt to taste; saute for 5 minutes until tender.
- Stir in squash; saute 2 minutes. Reduce heat to medium and add remaining ingredients except cilantro and lime juice. Simmer 30 to 40 minutes or until vegetables are tender and flavors blend.
- Stir in cilantro and lime juice and serve.
Photograph courtesy of Stacey Sprenz, Tabletop Media Group