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Vegetarian Chili Bar for the Superbowl
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Superbowl Chili for Wear Red Day

Serve your friends and family this tasty, vegetable-rich chili, and if you must, serve some meat on the side. People might just fall for the meatless chili, and enjoy a heart healthy meal while watching the big game!
Course Main Course
Servings 6
Author Robin Asbell

Ingredients

  • 1/4 cup freekeh
  • 1 tablespoon extra virgin olive oil
  • 1 large onion chopped
  • 1 large carrot chopped
  • 1 large red bell pepper chopped
  • 2 cloves garlic chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 can red kidney beans 15 ounces
  • 2 cups vegetable stock approximately
  • 15 ounces canned diced tomatoes
  • 1/4 cup tomato paste

Toppings

  • 8 ounces ground turkey or seitan plus chipotle powder, if desired
  • 4 ounces shredded sharp cheddar cheese
  • 4 large scallions chopped
  • 1/2 cup fresh cilantro leaves
  • 4 large red Fresno or red jalapenos slivered
  • 1 cup Greek yogurt
  • chopped pineapple, hot sauce, etc.

Instructions

  • In a small pot, bring 1 cup water to a boil, then add the freekeh. Cover tightly and reduce to a simmer, cook for 20 minutes. Take off the heat, stir and drain any excess water. Reserve.
  •  In a 4 quart pot with a lid, heat the olive oil, then add the onion, carrot and pepper and saute for about five minutes or longer, until soft and golden. Add garlic and stir for a couple of minutes. Add the chili powder, cumin, oregano, smoked paprika and stir, then add the salt, cooked freekeh, kidney beans,vegetable stock, diced tomatoes and tomato paste and stir, simmer for 10, adding water or stock if needed. When the chili is thick, taste for salt and heat, and adjust to taste. Can be made up to three days ahead and refrigerated, tightly covered.
  • To serve, warm the chili. Saute the turkey or seitan in a little olive oil, adding a pinch of salt and a pinch of chipotle powder, if desired. Serve all the toppings in bowls, and let your guests serve the chili and spoon toppings on top.