Vegetable Chili with Chipotle Cream

So, how do you make a tasty chili without meat? I'm sure this is sacrilege to meat eaters (and anyone from Texas), but with the right spices you can make a kickin' chili without any meat at all! By creating the chipotle cream, you allow your diners to crank up the spiciness as much as they like. I happen to be a big wimp when it comes to spicy food, so I like just a tiny bit of fire. The hubby, on the other hand, would happily pour pureed scotch bonnets down his throat if you'd let him. This recipe works for both of us!

Vegetable Chili with Chipotle Cream

Chili:
1 medium russet potato, peeled and diced
1 large carrot, peeled and sliced into half-moons
1 medium red bell pepper, diced
1 medium onion, diced
1 10 oz. package of sliced fresh mushrooms, very coarsely chopped
1 T. minced garlic
2 T. olive oil
3 cans Ro-tel tomatoes, with liquid (if you don't have Ro-tel, you could substitute regular canned diced tomatoes; just add a can of diced green chilies as well)
1 can diced tomatoes, with liquid
1 can black beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 can pinto beans, drained and rinsed
1 T. yellow corn meal
1 T. chili powder
1.5 T. cumin powder
2 t. dry oregano
kosher salt to taste

Chipotle Cream:
1 c. light sour cream
2 T. chipotle peppers in adobo sauce, pureed
1 t. garlic powder
1 t. dry oregano
1 pinch salt

To make chili:
In a medium stock pot, heat the oil over medium heat. Add the carrot, onion, garlic, potato, and mushroom. Cook, stirring often, over medium heat until potatoes and carrots are almost cooked through.

Then add beans and tomatoes and bring to a boil.


Simmer for 5 minutes, or until potatoes and carrots are fork-tender. Reduce heat to low, add spices and cornmeal and cook, stirring often, for another 5 minutes.

To make chipotle cream:
Put all of the ingredients in a small zip top bag and seal. Mix well and store in the fridge until you're ready to use.


When the chili is ready, spoon into bowls, then cut a corner off of the zip top bag and pipe the chipotle cream over the top. More cream = spicier chili, so be careful how much you use! If you like it really spicy, you could reduce the amount of sour cream and increase the amount of chipotle peppers; the consistency will still be just fine. This is particularly good to eat while the USC Trojans are kicking someone's ass on the football field. ;)