Welcome to my Moosewood Red, Gold, Black, and Green Chili Recipe! As a chef, I have been inspired by the Moosewood Restaurant, a renowned vegetarian restaurant in New York. This recipe is a tribute to their delicious and healthy cuisine.
If you are looking for a hearty, flavorful, and vegetarian chili recipe, you have come to the right place. This recipe is perfect for a chilly night, a potluck, or a game-day party. It is easy to make, fast, and it will please everyone’s taste buds, even the meat-lovers.
This chili recipe is a fusion of different flavors and textures. It features red kidney beans, black beans, corn, green bell peppers, and a blend of spices, such as chili powder, ground cumin, garlic cloves, and cayenne. The addition of bulgur, a type of cracked wheat, gives it a nutty and chewy texture, and adds protein and fiber to the dish.
In this article, I will guide you through the ingredient list, the recipe how-to, substitutions and variations, serving and pairing, make-ahead, storing and reheating, tips for perfect results, and FAQ. Whether you are a seasoned cook or a beginner, you will find this recipe easy to follow and fun to make.
So, grab your apron, sharpen your knife, and let’s make some Moosewood Red, Gold, Black, and Green Chili!
Why You’ll Love This Recipe
This Moosewood Red, Gold, Black, and Green Chili Recipe is a must-try for all chili lovers out there, especially those who are looking for a vegetarian option. Even non-vegetarians won’t be able to resist this flavorful and hearty chili.
One of the best things about this recipe is the combination of different beans and vegetables that make it a nutritious and filling meal. The red kidney beans, black beans, corn, and green bell peppers give it an attractive color and texture. The chili powder, cumin, and garlic cloves add a depth of flavor that will leave your taste buds wanting more.
Another great thing about this recipe is its versatility. You can adjust the spiciness level to your liking by adding additional cayenne, Tabasco sauce, or chili powder. You can also substitute some of the vegetables with your personal favorites, such as diced zucchini or carrots. Even better, you can make a big batch and freeze it for later use.
Lastly, this recipe is easy and quick to make. You can have a bowl of hot and satisfying chili on your table in less than an hour. Whether you are a busy parent or a college student, this recipe is perfect for a fast and easy home-cooked meal.
In summary, you’ll love this recipe because it’s a vegetarian, nutritious, and filling meal that’s bursting with flavors. It’s versatile, easy to make, and perfect for anyone who loves chili. So, give it a try and see for yourself why it’s one of the moosewood restaurant cooks’ favorite recipes.
Let’s start with the ingredient list for this Moosewood Red, Gold, Black, and Green Chili recipe. Here is what you will need:
Vegetables and Beans
- 2 cups of red kidney beans, drained
- 1 can of black beans, drained
- 1 cup of corn kernels
- 2 green bell peppers, chopped
- 3 garlic cloves, minced
- 3 cups of onions, chopped
- 28 oz of canned tomatoes, undrained
Spices and Seasonings
- 3 tbsp of olive oil
- 2 tbsp of chili powder
- 1 tbsp of ground cumin
- 1 tsp of cayenne pepper
- Salt and black pepper to taste
- Tabasco sauce to taste
- 1/2 cup of bulgur
- Shredded cheddar cheese and/or Monterey Jack cheese
- Fresh cilantro for garnish
Most of these ingredients can be easily found in your local grocery store or pantry. The recipe is vegetarian, making it a great option for veggie chili lovers. If you want to make it vegan, simply omit the cheese or use a vegan cheese substitute.
The Recipe How-To
Now that we have gathered all the ingredients, let’s get started with the recipe. This Moosewood Red, Gold, Black, and Green Chili recipe is a vegetarian chili that is easy to make but packed with flavors. Here is a detailed guide on how to make this delicious dish.
Prep the Ingredients
Before we start cooking, we need to prepare the ingredients. First, chop the onions, green bell peppers, and garlic cloves. Drain the red kidney beans and black beans and set them aside. Measure out the corn and set it aside as well.
Cook the Vegetables
Heat olive oil in a large pot over medium heat. Add the onions and green bell peppers and sauté until they soften, which should take about 5 minutes. Add the garlic cloves and sauté for another minute.
Add the Spices
Add the following spices to the pot: chili powder, ground cumin, cayenne, and salt. Stir in the spices and cook for another minute. The spices will make the chili darker and more flavorful.
Add the Rest of the Ingredients
Add the canned tomatoes, hot water, bulgur, red kidney beans, black beans, and corn to the pot. Stir everything together and bring the mixture to a boil.
Simmer the Chili
Once the chili starts boiling, reduce the heat to low and let it simmer for 30-45 minutes. Stir the chili occasionally to prevent it from sticking to the bottom of the pot. If you want a spicier chili, add Tabasco sauce or more cayenne pepper.
Serve and Enjoy
Once the chili is ready, ladle it into bowls and sprinkle cheddar cheese, Monterey Jack cheese, and cilantro on top. This chili is perfect on its own, but you can also serve it with a side of rice or cornbread.
This recipe makes a large batch, so you can store the leftovers in the fridge for up to 5 days or in the freezer for up to 3 months.
Adding Additional Ingredients
If you want to add more veggies to this chili, you can add zucchini, carrots, or spinach. Just make sure to chop them up into small pieces so they cook evenly.
Tips for Perfect Results
- Use high-quality spices for the best flavor.
- Don’t skip the bulgur, as it adds texture and body to the chili.
- If you want a thicker chili, add less water.
- For a vegan version, skip the cheese or use a vegan alternative.
Q: Can I make this chili in a slow cooker?
A: Yes, you can. Just follow the same instructions, but cook
Substitutions and Variations
One of the best things about chili is its versatility. You can customize it to fit your taste preferences and dietary needs. Here are some substitutions and variations you can make to this Moosewood Red, Gold, Black, and Green Chili Recipe:
– Meat: If you’re a meat-eater, you can add cooked ground beef, turkey, or chicken to this recipe. Brown the meat in a separate pan before adding it to the chili. You can also use leftover cooked meat.
– Vegetables: You can add or substitute any vegetables you like. Try using diced carrots, celery, zucchini, or sweet potatoes. You can also use frozen mixed vegetables.
– Beans: You can use any type of beans you like or have on hand. Try using pinto beans, navy beans, or chickpeas. You can also use a combination of beans.
– Spiciness: If you like your chili spicier, you can add more cayenne pepper or Tabasco sauce. If you prefer a milder chili, omit the cayenne pepper and reduce the amount of chili powder.
– Grains: Instead of bulgur, you can use quinoa, barley, or rice. Just adjust the cooking time accordingly.
– Cheese: Instead of cheddar and Monterey Jack, you can use any type of cheese you like. Try using pepper jack, feta, or goat cheese.
– Toppings: You can top your chili with any toppings you like. Some suggestions include diced avocado, sour cream, chopped cilantro, or diced red onion.
Remember, the key to making a great chili is to use fresh ingredients and to adjust the seasonings to your liking. Don’t be afraid to experiment and make this recipe your own.
Serving and Pairing
Once you’ve made this delicious Moosewood Red, Gold, Black, and Green Chili Recipe, it’s time to serve it up and enjoy all of its mouthwatering flavors. This vegetarian chili makes for a hearty meal on its own, but it can also be paired with a variety of sides and toppings to take it to the next level.
One great option for serving this chili is to top it with some fresh cilantro and a generous handful of shredded cheddar or Monterey Jack cheese. The cheese will melt into the hot chili, creating a deliciously gooey texture that perfectly complements the bold flavors of the dish.
If you’re looking for something a little lighter to pair with this chili, consider serving it alongside a simple side salad. A mix of greens, cherry tomatoes, and sliced cucumbers dressed with a tangy vinaigrette will provide a refreshing contrast to the rich, savory flavors of the chili.
For those who want to make a full meal out of this chili, consider serving it with some cornbread or a side of rice. The cornbread will help to soak up all of the delicious chili broth, while the rice will provide a neutral base that will allow the flavors of the chili to shine through.
No matter how you choose to serve it, this Moosewood Red, Gold, Black, and Green Chili Recipe is sure to be a crowd-pleaser. So gather your friends and family around the table, dig in, and savor every last bite of this hearty and flavorful vegetarian chili.
Make-Ahead, Storing and Reheating
This Moosewood Red, Gold, Black and Green Chili Recipe is perfect for making ahead and storing for later. In fact, it may even taste better the next day after the flavors have had time to meld together.
To make ahead, simply follow the recipe instructions and let the chili cool down to room temperature. Once cooled, transfer it to an airtight container and store it in the refrigerator for up to three days.
When reheating, you can either do it on the stovetop or in the microwave. If reheating on the stovetop, transfer the chili to a pot and heat it over medium heat, stirring occasionally until heated through. If using a microwave, transfer the chili to a microwave-safe dish and heat it in one-minute increments, stirring in between, until heated through.
If you find that the chili has thickened up after storing, you can add a splash of hot water or vegetable broth to thin it out. Just be sure to stir it well to incorporate the added liquid.
When it comes to storing the chili in the freezer, it’s best to divide it up into smaller portions to make reheating easier. You can store the chili in the freezer for up to three months. When you’re ready to enjoy it, simply thaw it in the refrigerator overnight and reheat using one of the methods mentioned above.
Overall, this recipe is perfect for making ahead of time and storing for a quick and easy meal later on. It’s a great option for meal prep or for those busy weeknights when you don’t have time to cook.
Tips for Perfect Results
To ensure that your Moosewood Red, Gold, Black, and Green Chili recipe comes out perfectly every time, here are some tips to keep in mind:
1. Don’t be afraid to adjust the spice level: If you prefer your chili spicier, don’t be afraid to add more cayenne or Tabasco sauce. If you prefer a milder flavor, reduce the amount of chili powder and cayenne pepper.
2. Use high-quality ingredients: The success of any recipe is dependent on the quality of the ingredients you use. For this chili recipe, use fresh produce, good quality canned tomatoes, and high-quality spices.
3. Let the chili simmer: The longer you let the chili simmer, the more flavorful it becomes. Letting it simmer for at least an hour will allow the flavors to meld together and create a rich and complex taste.
4. Add the bulgur: Don’t skip the bulgur in this recipe. It adds a meaty texture and a boost of nutrition to the dish.
5. Use a mix of beans: The combination of red kidney beans, black beans, and corn gives this chili recipe a variety of textures and flavors. If you don’t have all three types of beans, feel free to use whichever combination you prefer.
6. Add cheese and cilantro: Top your chili with a sprinkle of cheddar cheese, Monterey Jack cheese, and chopped cilantro for added flavor and texture.
7. Serve with cornbread or a salad: A slice of cornbread or a side salad is the perfect accompaniment to this hearty and flavorful chili.
By following these tips, you’ll be able to make a delicious and satisfying Moosewood Red, Gold, Black, and Green Chili recipe that everyone will love.
Now that you know how to make Moosewood Red, Gold, Black, and Green Chili Recipe, it’s time to answer some of the frequently asked questions about this dish. From ingredient substitutes to cooking time, this section will provide you with everything you need to know to make this recipe a success in your kitchen. So, let’s dive into the FAQ section and clear up any doubts you may have!
How do you make chili more flavorful?
Elevate the taste of your chili by swapping out plain water for a more flavorful liquid. Consider using chicken or beef broth, red wine vinegar, Worcestershire sauce, or beet or wine to add depth and sweetness to your dish. Each option brings its own unique flavor profile that will take your chili to the next level.
What can I add to chili to make it spicy?
If you want to add some heat to your chili, there are a few ways to do it. To make it extra spicy, keep the ribs and seeds in the jalapeño when you chop it up. You can also add some hot sauce, cayenne pepper, crushed red pepper flakes or even another type of hot chili pepper. My suggestion is to try out the original recipe first and let it sit for a few hours to let the flavors meld together. Then, you can add more spice to your liking.
How long does it take to simmer chili?
As a chef, I recommend cooking chili for at least 30-45 minutes on a high simmer with the lid off or up to 2 hours on a low simmer with the lid on. This will ensure that the chili reaches its optimal taste and texture. One of my top tips for making chili more flavorful is to simmer it for a longer period of time. This allows the flavors of the spices and seasonings to develop further, resulting in a more robust and satisfying taste. So if you want your chili to be bursting with flavor, be patient and let it simmer for a while!
How do you make chili darker?
In the realm of chili-making, there are a couple of ways to achieve a darker hue. One approach is to add more coffee, which not only intensifies the color but also enhances the flavor profile. Alternatively, you can darken the chili by cooking it for a longer duration, allowing the ingredients to meld and the liquid to reduce, resulting in a deeper color.
In conclusion, the Moosewood Red, Gold, Black, and Green Chili Recipe is one of the easiest and most flavorful vegetarian chili recipes you can make at home. With a combination of delicious ingredients, such as red kidney beans, black beans, corn, green bell peppers, and a blend of spices including chili powder, cumin, and cayenne, this recipe is sure to be a hit. Whether you are a vegetarian or just looking for a healthier alternative to traditional chili, this recipe is perfect for you.
By following the step-by-step instructions and using the tips and recommendations provided in this article, you’ll be able to make a chili that is both flavorful and hearty. And with so many different variations and substitutions available, you’ll never get bored of making this recipe.
So why not give the Moosewood Red, Gold, Black, and Green Chili Recipe a try today? Whether you’re cooking for yourself, family or friends, this recipe is sure to impress. And with its simple and fast preparation, you can enjoy a delicious and healthy meal in no time. Trust me, you won’t regret it!
Moosewood Red, Gold, Black, and Green Chili Recipe
- 1/2 cup bulgur
- 1/2 cup hot water
- 3 cups canned tomatoes, undrained (28 oz can)
- 3 tablespoons olive oil
- 3 cups onions, chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 1 tablespoon hot pepper sauce or 1/4 teaspoon cayenne
- 2 green bell peppers, chopped
- 2 cups corn
- 1 1/2 cups black beans, drained cooked (14 oz can)
- 1 1/2 cups red kidney beans, drained cooked (14 oz can)
- cheddar cheese (optional) or monterey jack cheese (optional)
- cilantro (optional)
- Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan.
- Cover and bring to a boil on high heat, then lower the heat and simmer gently.
- Heat the olive oil in a large saucepan.
- Saute the onions, garlic, cumin, chili powder, and Tabasco or cayenne.
- When the onions are soft, stir in the bell peppers and saute for 2 to 3 minutes more.
- Chop the tomatoes right in the can and add them to the pan (I used canned diced tomatoes instead).
- Stir the corn and beans, and heat thoroughly on low heat.
- Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid.
- Cover and simmer for a few minutes for the flavors to meld.
- Add salt to taste.
- Serve plain or topped with grated cheese and fresh cilantro.
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Lucy is a mom who loves to cook up a storm. She enjoys discovering, collecting, and experimenting with delicious, healthy recipes for her blog. With her passion for cooking, Lucy is always coming up with her own unique creations to share with the world.