Walnuts + USA; Texas Style Walnut Veggie Chili
Chef Pino Di Cerbo, world’s greatest Veg Head, loves his veggies almost as much as he loves trying recipes from around the world!
Ingredients:
- 2 cups (470 ml) walnuts
- Salt
- 1 tablespoon (15 ml) olive oil
- 1 onion, diced
- ½ carrot, diced
- ¾ cup (180 ml) diced green bell pepper
- 2 cloves garlic, minced
- 1 jalapeno, minced (remove seeds and membranes for a milder chili)
- 2 tablespoons (30 ml) chili powder
- 2 teaspoons (10 ml) cumin
- 1 teaspoon (5 ml) smoked paprika
- 2 teaspoons (10 ml) Mexican oregano
- 1 cup (240 ml) kidney beans
- ½ cup (120 ml) corn kernels
- 1 minced chipotle pepper in adobo sauce plus 1-2 tablespoons (15-30 ml) adobo sauce from can
- 2 x 28-ounce (794 g) cans diced tomatoes with juice
- 2 tablespoons (30 ml) corn masa + 2 tablespoons (30 ml) veg oil for roux
- Salt, pepper, and cayenne
- Optional garnishes: shredded Cheddar cheese, hot sauce, sour cream, and fresh cilantro leaves
Method:
In a small pan, combine 2 cups (470 ml) water with 1 tablespoon (15 ml) salt and bring to a boil. Place the walnuts in a heatproof bowl and pour over the boiling salted water.
Let sit at room temperature until cool, about 30 minutes.
Drain, rinse, and pat dry. Coarsely chop.
Preheat oven to 350 F (175 C).
Spread the walnuts on a pan and toast until light brown and crisp, about 8-10 minutes. Cool at room temperature and reserve.
Heat oil in a large saucepan. Add onion, carrot, bell pepper, jalapeno, and garlic and cook for 5 minutes or until softened. Stir in chili powder, cumin, paprika, and oregano and cook for 1 minute or until fragrant.
Add walnuts, beans, corn, chipotle pepper and adobo sauce, and tomatoes. Bring to a boil; reduce heat and simmer, covered, for 30 minutes.
Toast the masa flour in a dry pan over medium high heat, until nutty and brown. Stir continuously and do not allow to burn.
Stir the toasted masa roux into the chili and season with salt, pepper, and cayenne (if needed).
Spoon into bowls and serve with desired garnishes.