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Red Onion Chili




Source of Recipe


the web


List of Ingredients




4 large red onions

Olive oil

1 small red bell pepper, finely diced

2 tablespoons diced pickled jalapeno peppers

1 teaspoon chili powder

¼ teaspoon cumin

¼ teaspoon paprika

1 teaspoon dried oregano

1½ teaspoons brown sugar

2 cloves garlic, minced

2 cups soy "ground beef"

14-ounce can diced tomatoes

Salt and freshly ground black pepper, to taste

1 cup shredded cheddar cheese



Recipe



Preheat oven to 425 F.

To prepare the onion, trim the ends and peel away any dry skin. Use a melon baller to hollow out each onion, leaving about 1/3 inch of flesh all around. Finely dice 1 cup of the removed onion, saving the remainder for another use.

Use a pastry brush to coat the inside and outside of each onion with olive oil. Alternatively, spray each with cooking oil.

Heat an additional 2 tablespoons olive oil in a medium skillet over a medium flame. Add the diced onion and red and jalapeno peppers. Saute, stirring frequently, until tender, about 5 minutes.

Add the chili powder, cumin, paprika, oregano and brown sugar. Cook 3 minutes, stirring constantly. Add the garlic, and cook an additional minute.

Add soy beef and tomatoes, and cook, stirring occasionally, until hot, about 5 minutes. Remove from heat, and season with salt and pepper.

Carefully spoon enough chili into each onion so that it mounds gently over the top. Arrange the onions on a small, rimmed baking sheet, and bake for 25 minutes.

Remove the onions from the oven, and top each with ¼ cup cheese. Return to the oven, and cook another 5 minutes, or until cheese is melted and slightly browned.