Monday, November 11, 2013

Pinto Bean Chili Soup

Pinto Bean Chili Soup
Sadly I’ve been off the radar here regarding food blog entries and certainly wish I had the time. I’ve had all kinds of things going on and photography work had me on overtime especially at this time of year as the season wraps up. We’re also going through health issues with our elder dog Leah who we adopted 3 years ago as a senior. In fact we were scheduled Saturday morning for euthanasia because she couldn’t stand and her toes were curling under, dr. says she may have blood clot which causes also neurological problems but miraculously the next morning she could stand, and then a steroid shot was given to relax the inflammation in her legs - seems to buy her some time until my husband returns from travel Tuesday evening. It’s emotionally heartbreaking seeing a loved one’s demise. On top of that we adopted a 3 yr. old pit bull terrier mix form the NYC kill shelter, which was so unexpected but as it turned out we fell in love with her, her name is Alice. So we have a young energetic girl and an old calm, I’d rather be left alone kinda gal.
And yes on top of this food is still home cooked not only for me but the pooches too, However,  I’ve been sticking to a repeating menu, no brainers since my mind exhausts pretty easily lately.

Having said that I did play with a wonderful version of chili, without the chili using pinto beans, some veggies and spices that really give depth. It’s a thick filling soup that's spicy, tangy and sweet really warms you up inside and has you craving for a second bowl. I like this on it’s own or over brown rice both of which I had. A tortilla, corn muffin or hearty bread is great for dipping.

note: if you don’t want to use canned tomatoes roast 28 oz of tomatoes with a little olive oil at 400 degrees for 20 minutes, after cooked crush them in blender while leaving chunky bits, shouldn’t be soupy.

1 onion chopped
8-10 soft sundried tomatoes not in oil - minced
2 cloves garlic minced
1 1/2 chipotle pepper in adobe sauce minced
1 1/2 tsp cumin
1 tsp paprika
pinch clove
¼ tsp cinnamon
1 tsp sea salt
28 oz can crushed or fire roasted tomatoes crushed
3 tbsp tomato paste
2 cups pinto beans or kidney bean in their juice
2 cups veggie broth
1 cup sweet corn frozen or fresh
2 carrots sliced into thin rounds
1 tbsp and up to 2 tbsp if needed pure maple syrup
juice from 1/2 lime

Update: Tempeh was added when I made this again and loved it. if interested in using. steam the tempeh first for 12 minutes then cut into cubes, add it to the chili same time beans are added. 

Sauté the onion and sundried tomato in oil for 4 minutes, add the garlic, minced chipotle, cumin, paprika, clove, cinnamon and sea salt and sauté 1 minute, add the roasted tomatoes and tomato paste and mix well sautéing for 1 minute, add the beans, carrots, and corn stir well then add the veggie broth, bring to a boil and simmer until carrots are cooked but not mushy about 20 minutes, stir in 1 tbsp maple syrup and lime juice

Serve in bowls over brown rice garnished with cilantro, vegan sour cream or avocado with side of tortilla or fresh bread.

Kidney bean variation below.

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