Open Arms of Minnesota

Potluck Recipe #01: Chilly Willy Chili

The aroma of delicious food, the sound of laughter and the warmth of a welcoming table…for many of us that is Open Arms. This year, we’re asking you to create that same atmosphere in your own home — host a potluck and share the story of Open Arms and the important work we do.

Today we begin a new series of sharing: each week we’ll post a new potluck recipe from the Open Arms kitchen here on our blog. These recipes will give you a starting point for your own potluck.

This week, we’ve got an award-winning chili recipe from this year’s Toast! event. With its balance of sweetness and spice, this tasty vegetarian chili is sure to be a hit with your guests.

Chilly Willy Chili

1 lb. tempeh
2-3 tbsp. ancho chile powder
2 tbsp. cumin 2 pints of beer (Lagunita’s Copper Ale or another nice beer with malty sweetness)
15 oz. black beans
15 oz. adzuki beans
bay leaves
1/4 cup butter
3 onions, chopped
1-2 red bell peppers, coarsely chopped
1/4 cup garlic, minced
1/2 tsp. crushed red pepper
1/4 cup masa harina (or flour)
1 tbsp. chipotle chile powder
2 tbsp. cocoa powder
1 qt. diced and/or crushed tomatoes
2 tsp. honey
1 tsp. cinnamon
2 tbsp. cilantro, chopped

One day ahead:

1. Marinate crumbled tempeh overnight in 1 tbsp. of the ancho chile powder, 2 tsp. of the cumin and 1 pint of beer.

2. Cook black beans and adzuki beans with bay leaves the day before (or used canned beans).

Day of meal:

1. Heat a Dutch oven or large pot over medium-high heat for 1-2 minutes. Add crumbled marinated tempeh and 2 tbsp. butter. Cook, stirring often, until tempeh is browned (about 10 minutes). Transfer to a bowl and set aside.

2. Sauté onions, red bell pepper, garlic and crushed red pepper in butter. In a small bowl, combine masa harina (or flour), chipotle chile powder, cocoa, and the rest of the ancho chile powder and cumin with enough liquid to form a paste. When the onion sauté is soft, add 2-3 tbsp. of the chili paste. Stir to combine well.

3. Add black beans, adzuki beans and tempeh. Sauté for 5 min, stirring frequently. Add tomatoes and the other pint of beer (or stock of your choice) to desired thickness.

4. Let chili stew for 30 min. before adding honey and cinnamon. Add chili paste to strengthen spiciness. Add cilantro just before serving.

5. Serving recommendations include: Whole Grain Milling Company yellow corn chips, sharp cheddar from the Caves of Faribault, and several dollops of sour cream mixed with avocado, lime and cumin.

This recipe was created by Rita Panton and Kay Mitchell for the chili cook-off at Toast! A Volunteer Appreciation Celebration, held on Jan. 13, 2011, at Open Arms of MN.

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