Kosher vegetarian chili recipe
I have to create a kosher vegetarian chili recipe. The chili will be made in a fairly large quantity onsite at a stand. My ingredients will all be inspected for kosher certification.
My usual vegetarian chili recipe has canned chipotles en adobo, Rotel chile-tomato, Juanita's brand hominy from a can, and a few other vegetarian ingredients which will not be allowed on that day.
I wanted to use Soyrizo and Boca protein granules but I don't have any on hand yet, so I don't know if they are labeled kosher.
I am looking for flavor boosting ingredients (name of brand please) that will pass the rabbi's inspection.
They should also not be too cumbersome to prepare or require a food processor as that will not be available to me.
Thanks in advance for your help.
I have a can of Roland Chipotles in adobo with a Star-K on it. I got it at Fairway, but you may be able to find it at another large supermarket. I forget if Boca is kosher, but the Morningstar beef crumble has an OK on it.
Good luck with your competition, and if you don't mind, can you share your recipe when you're done?
We had the competition today. I was part of our local Interfaith League. We didn't win, but got a lot of compliments. I thought it was pretty good, myself.
Here is the final recipe:
Kosher Vegetarian Chili-
¼ cup oil for onion-tomato base
1-2 tbs oil to brown soyrizo
1 package soyrizo
1 large onion chopped
6 cloves garlic chopped
1 can San Marcos brand chipotles en adobo pureed
2 cans Hatch brand tomato w/ chiles, water strained
1.5 tbs McCormick chili powder
½ tsp McCormich chipotle chile powder
1 tbs McCormick roasted cumin powder
1 red bell pepper chopped
1 green bell pepper chopped
1 zuccini chopped
1 yellow squash chopped
1 can kidney beans (strained, washed)
2 cans pintos or red beans (strained, washed)
1 kosher veg stock cube (Telma is kosher)
¼ cup Maseca mixed with ½ cup water
3 cups water
1 tbs Heinz vinegar
1/8 tsp liquid smoke (Figaro)
1 can Green Giant chipotle corn
1 can Delmonte New Sliced Potatoes diced
1.25 tbs Kosher salt (or to taste)
1 pinch kosher dried oregano
Brown soyrizo well and keep aside. In a deep pot, add onions and garlic and cook on high heat till water evaporated from onions. Turn heat down and allow onion-garlic to turn golden. Add in chipotle en adobo paste and Hatch tomato-chile. Turn up heat and cook until all of the water is evaporated and you have a thick paste with the oil rising to the top. Add in dry spices and stir for one moment to fry spices in oil (for optimal flavor). Add veg, mix well to allow veg to suck up some oil Add in soyrizo. Add in water and stock cube. Add in canned beans. Add in maseca mixed with water. Add salt and taste. Bring to boil, lower heat, cover. Allow vegetables to cook for 15 mins or so. Add in canned chipotle corn and canned potato. Add in Add in liquid smoke, vinegar, and oregano. Taste for salt and adjust.
Serve with vinegared onion and cilantro topping.
Thanks to everyone for help and suggestions!
If I were to do this in a crock pot, I would brown the soyrizo, keep aside. Fry the onions, garlic till golden, add in the tomato-chile and the pureed chipotles, let the water evaporate and it will become a paste, stir in the salt and spices, then turn off the heat. Add in this chili-base and the remaining ingredients into the crock pot and allow to simmer (maybe add .5 cups extra water). You could leave out the potatoes altogether, in which case you should use a little bit less salt.
I used canned potatoes because of our cooking constraints for the competition-canned potatoes were surprisingly not bad at all. But if you used a very firm long cooking potato, you could possibly add it in your pot.
Thanks. luckyfatima. I just made this for dinner and it was delicious. I found all of the ingredients at my local Albertson's supermarket in Southern California -- amazing!
Instead of the Soyrizo, I used made the recipe dairy and used Morningstar Farms Crumblers just because I'm not nuts about the Soyrizo texture. Also, I found kosher hominy and used it instead of the potatoes. I used half of a can of Embassa brand chiles in adobo.
Hunt's makes a kosher version of the Rotel- I think it's diced tomatoes with green chiles or something similar to that. Bought it by mistake once, and I really liked it. If you can't find that, use regular diced tomates and canned green chiles. Trader Joe's has small cans of green chiles that are kosher.
In my vegetarian chili, I don't use any type of fake meat- only beans. The Boca crumbles are not kosher, and the Morninstar ones may be dairy- not sure if that matters to you. If you can get "Gimme Lean," it's easy to use and parve (non dairy). It's sold in a tube in the fridge section- usually near the tofu. It comes in a ground beef style and a sausage style, and the packages look pretty similar, so make sure you get the right one!
I've bought the chipotles in adobo from Fairway also. I use an Israeli brand of chili powder- might be Pereg brand, but just finished it, so can't help with that. If you can't find the chipotles in adobo, Mrs Dash makes a chipotle spice blend that's kosher.