About a month or so ago, my husband and I had some friends over for dinner. We were looking for something warm, vegetarian and dairy-free. Browsing in the October 2008 issue of Hallmark Magazine, I happened upon this super yummy chili recipe. Wow - it's one of the tastiest vegetarian chili recipes I think I've ever had. I told several people that I'd post the recipe, so here it is (finally!). Sorry it took me so long! Enjoy!
Rich Nut & Chickpea Chili
Makes 6 servings. Total time 40 minutes.
6 ounces (1 cup) raw cashews
4 teaspoons chili powder
2 teaspoons unsweetened cocoa powder
4 teaspoons olive oil
2 medium onions, chopped
5 cloves garlic, minced
1 teaspoon sugar
4 cups small broccoli florets (9 ounces)
3/4 teaspoon salt
2 1/4 cups water
1 can (28 oz) crushed tomatoes
1 can (19 oz) chickpeas, rinsed & drained
12 ounces soy or vegetable protein crumbles (about 2 cups)
1 cup low-fat dairy or soy yogurt
2 teaspoons grated lemon zest
1/2 teaspoon coarsely ground pepper
3 plum tomatoes, chopped
2 teaspoons lemon juice
1/3 cup minced cilantro
1. In a food processor, combine the cashews, chili powder and cocoa. Pulse the mix until it's the texture of coarse meal. Be careful not to turn it into paste.
2. In a Dutch oven, heat the oil over medium heat. Add the onions and garlic. Sprinkle with sugar and cook, stirring, until the onions are softened and begin to turn gold, 5 to 7 minutes.
3. Add the broccoli, salt and 1/4 cup of the water. Cover and cook for 2 minutes. Stir in the cashew mixture, remaining 2 cups water and the crushed tomatoes.
4. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 10 minutes. Stir in the chickpeas and soy crumbles, and simmer, uncovered and stirring occasionally, for 10 minutes. Add more chili powder and salt, if needed.
5. Meanwhile, in a small bowl, blend the yogurt, lemon zest and pepper. In another bowl, combine the chopped tomatoes, lemon juice and cilantro. Serve the chili with the garnishes.
Each serving has 448 calories, 18 g fat, 49 g carbohydrates, 13 g fiber, 29 g protein, 895 mg sodium.