Open Arms of Minnesota

Weekly Recipe #300: Chilly Willy Chili

Volunteer Carol tries a chili at the 2011 Toast event
Volunteer Carol tries a chili at the 2011 Toast event

For our 300th recipe, we’re throwing it back to the very first one we shared on our blog: an award-winning chili recipe from our 2011 Toast event, where we celebrated our fantastic volunteer community with a chili cook-off!
With its balance of sweetness and spice, this tasty vegetarian chili is sure to be a hit at your dinner table.

Chilly Willy Chili

Ingredients:

  • 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

Directions:

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.

Serving recommendations:

  • Whole Grain Milling Company yellow corn chips
  • Sharp cheddar from the Caves of Faribault
  • Several dollops of sour cream mixed with avocado, lime and cumin

More from Open Arms

Open Arms Thanksgiving Efforts Featured on KARE 11

KARE 11 reporter Samie Solina visited our Minneapolis kitchen during the week of Thanksgiving to talk to volunteers and highlight our efforts to deliver thanksgiving dinners to our clients and their loved ones. She also interviewed Tricia, an Open Arms client. Watch the video

Read More »

St. Paul Kitchen & Campus Opening Soon!

Open Arms is set to open the St. Paul Kitchen & Campus! Here’s everything you need to know!! Open Arms of Minnesota will open our brand-new St. Paul Kitchen and Campus the first week in January, positioning us to serve even more clients in

Read More »

Open Arms Receives Regional Philanthropy Award

Open Arms named a Regional Philanthropy Award recipient at the 2022 Fundraise North Conference by the Association of Fundraising Professionals Minnesota Chapter Open Arms was one of the recipients of a Regional Philanthropy Award on Thursday, Nov. 10 at the 2022 Fundraise North Conference

Read More »