Vegetarian Chili With Fritos
Serves 4-6 | Fritos in the chili and on top— need we say more?
1 large white onion, diced 1 can chipotle peppers in adobo sauce ¼ c. tomato paste 2 15-oz. cans pinto or black beans, or one of each ¼ c. olive oil 6 garlic cloves, finely chopped
½ bunch cilantro, stems finely chopped, leaves coarsely chopped
2 tsp. chili powder 1 28-oz. can fire-roasted tomatoes
1 tbsp. Diamond Crystal salt( or 2 tsp. Morton kosher salt), plus more
5 c. vegetable broth 1½ c. Fritos( or other salty chip), divided 1 lime 1 avocado ½ c. sour cream
Freshly ground black pepper
1. Dice onion, setting aside 2 tbsp. for serving.
2. Take 1 chipotle pepper from can, finely chop until a paste forms. Transfer to a small bowl, adding 1 tsp. adobo sauce from can. Add tomato paste. Drain and rinse the two cans of beans.
3. Heat olive oil in Dutch oven over mediumhigh heat. Add onion, garlic, cilantro stems,
Cauliflower Bolognese
Serves 6 | Cauliflower and mushrooms add richness and texture to this version of the classic slow-cooked ground meat sauce.
16 oz. mushrooms, such as shiitake or cremini, stems removed
1 medium head of cauliflower( about 2¼ lbs.), broken into florets
¼ c. plus 2 tbsp. olive oil, plus more for drizzling 4 tbsp. butter, divided 1 large onion, finely chopped 6 garlic cloves, thinly sliced
1 serrano chile, thinly sliced( or ½ tsp. crushed red pepper flakes)
1 tbsp. fresh rosemary, finely chopped
⅓ c.( or more) tomato paste, double-concentrated( comes in a tube)
Kosher salt 1 lb. rigatoni 1 c. finely grated Parmesan, plus more for serving 3 tbsp. parsley, finely chopped ½ lemon
Freshy ground pepper, to serve
1. Coarsely chop mushrooms and transfer to a bowl.
2. In a food processor, pulse cauliflower in 2 batches until pieces are about the size of a grain of rice, transferring to a medium bowl as you go.
3. Heat ¼ c. oil and 2 tbsp. butter in large, heavy pot over medium-high heat. Add mushrooms and cook, stirring occasionally,
and chili powder. Cook, stirring often, until onion starts to soften, about 5-6 minutes. Add tomato paste mixture and cook, stirring frequently, until brick red and beginning to stick to bottom of pan, about 2-3 minutes.
4. Add tomatoes and bring to a simmer. Cook, stirring often, until tomatoes are cooked down and slightly darker in color, about 8-10 minutes.
5. Add beans, salt, and vegetable broth. Bring to a boil over high heat, then lower heat to medium-low and simmer uncovered, stirring occasionally, until reduced slightly and flavors have melded, about 30-35 minutes.
6. Stir in 1 c. Fritos and cook, stirring occasionally, until softened, about 1-2 minutes. Squeeze in juice from half of lime, then taste for salt.
7. Cut remaining lime into 6 wedges. Dice the avocado just before serving.
8. Serve and top with sour cream, diced avocado, reserved cilantro leaves and onion, and remaining ½ c. Fritos. Season with pepper.
until golden brown, about 4-6 minutes. Add onion and 2 tbsp. oil to pot. Cook, stirring occasionally, until onion is soft and golden brown, about 6-8 minutes. Add garlic, chile, and rosemary and cook, stirring occasionally, until garlic is softened and mixture is very fragrant, about 3 minutes. Add tomato paste and cook, stirring constantly, until paste is slightly darkened, about 2 minutes. Add cauliflower and cook, stirring occasionally, until cauliflower is cooked down slightly and begins to stick to bottom of pot, about 6-8 minutes. Season with salt, then keep warm over low heat.
4. Cook pasta in large pot of boiling salted water, stirring occasionally, until al dente( about 1 minute less than package directions). Reserve pasta water.
Fast Facts About Vegetarianism
• 6 % of U. S. adults are vegetarian.
• Over the last 30 years, the prevalence of vegetarianism among Americans has jumped six-fold.
• Women are three times more likely than men to be vegetarians.
• The main reasons people chose vegetarianism are health considerations, animal rights / ethical concerns, ecological and environmental factors, religious beliefs, and economics.
Sources: The Vegetarian Resource Group( vrg. org), Psychology Today( psychologytoday. com)
5. Using a slotted spoon, transfer pasta to the pot with sauce. Add Parmesan in small amounts, remaining 2 tbsp. butter, and pasta cooking liquid in ¼ c. increments, stirring after each addition. Increase heat to medium and cook, stirring occasionally, until sauce clings to pasta, about 3 minutes. Remove from heat, stir in parsley, and add salt to taste. Finely zest lemon over pasta and toss once more.
6. Serve and top with Parmesan, pepper, and drizzle of oil.
Kathy Patrick, a resident of Rome, Georgia, loves cooking, traveling, book club, slalom waterskiing, and gym workouts, but her favorite activities are polka dancing and bicycle trips with her husband, Marty Cipollini. A retired software sales professional, Patrick volunteers with the Rome Little Theatre and Georgia chapter of The American Chestnut Foundation.
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