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CALENDAR

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NOTEWORTHY

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IN SEASON

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FE ATURES

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EVENTS

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RECIPES

C H I L I RECIPES BY KIMME HARGROVE AND CHARLES OWENS

JOE WORTHEM

GREENLINE VEGAN CHILI

W

hen you’re longing for the end of winter, why not knock off the chill with a hearty bowl of chili? On a cold day, Charles Owens’ vegan chili will not disappoint. Owens has been a chef for close to 30 years. He has worked in fine dining and catering for major music tours, movies and television and for sports and special events around the globe. He is the chef and kitchen manager of South Depot Taco Shop and Greenline, which specializes in fresh salads, house-made dressings and soups made from scratch. For carnivores, Invitation Magazines food blogger Kimme Hargrove’s classic red chili can be made with either beef or venison. For a different and delicious twist, try Kimme’s white chili, made with chicken and green chilies.

½ cup olive oil ¼ cup chopped fresh garlic 2 cups diced green bell peppers 2 cups diced red bell peppers 2 cups diced red onion 2 cups chopped celery stalks (include the inner leaves, which are full of flavor) 2 teaspoons ground chipotle powder 2 tablespoons chili powder 2 tablespoons garlic powder 2 tablespoons paprika

2 tablespoons ground cumin 6-ounce can tomato paste Two 14-ounce cans chopped tomatoes with juice 2 cans black beans, rinsed and drained 2 cans pinto beans, rinsed and drained 2 cans garbanzo beans, rinsed and drained 1 bottle pale ale (such as Sierra Nevada) 1 cup lime juice (fresh is preferred) Salt and pepper to taste Cilantro for garnish

Heat olive oil in a stockpot over medium heat. Add garlic and next 4 ingredients, and cook over medium-high heat until vegetables begin to color, approximately 8-10 minutes.

tomatoes, and stir well to create a bubbly mixture. Cook on low heat for 3-5 minutes.

Add chipotle powder and next 4 ingredients. Stir to combine thoroughly and caramelize, approximately 5 minutes. Add tomato paste and

KIMME'S WHITE CHILI 1 onion, chopped 1 tablespoon olive oil 4 garlic cloves, minced 4 cups chicken broth 1 pound boneless, skinless chicken breast, cooked and shredded (may use a precooked rotisserie chicken)

4-ounce can green chilies 2 teaspoons cumin 2 teaspoons oregano 1 teaspoon cayenne pepper (or to taste) Three 14.5-ounce cans northern beans, drained and rinsed Salt and pepper to taste

Toppings: shredded Monterey Jack cheese, cilantro, sliced jalapenos, sour cream, tortilla chips In a large stockpot, saute onion in olive oil over medium heat until softened (about 8 minutes). Add garlic, and saute for 1 minute more. Stir in chicken broth, chicken, chilies, cumin, oregano, and cayenne pepper. Bring to a low boil.

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INVITATION OXFORD | FEBRUARY 2019

In a bowl, using a potato masher or fork, mash 1 can of northern beans into a paste. Add to stockpot. Add remaining beans. Simmer on low for 30 minutes. Season with salt and pepper to taste. Serve hot with toppings of choice.

Add black beans, pinto beans, garbanzo beans and the beer. Bring to a boil, add lime juice and reduce heat to a simmer. Cook for 30-60 minutes or until desired consistency is reached. Add salt and pepper to taste. Garnish with cilantro.

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Invitation Oxford - February 2019  

Invitation Oxford - February 2019  

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