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Red Onion Chili




Source of Recipe


the web


List of Ingredients




4 large red onions
2 tablespoons olive oil, plus more for coating the onion
1 small red bell pepper, finely diced
2 tablespoons diced pickled jalapeño peppers
1 teaspoon chili powder
1/4 teaspoon cumin
1/4 teaspoon paprika
1 teaspoon dried oregano
1 1/2 teaspoons brown sugar
2 cloves garlic, minced
2 cups soy crumbles
1 can (14 ounces) diced tomatoes
Salt and freshly ground black pepper to taste
1 cup shredded Cheddar cheese



Recipe



Heat oven to 425 degrees. To prepare the onions, trim the ends and peel away the 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 rest for another use.

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

Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the diced onion and red and jalapeño peppers. Sauté, stirring frequently, until tender, about 5 minutes.

Add chili powder, cumin, paprika, oregano and brown sugar. Cook 3 minutes, stirring constantly. Add garlic and cook 1 minute.

Add soy crumbles 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 1/4 cup cheese. Return to the oven and cook 5 minutes, or until cheese is melted and slightly browned.

Makes 4 servings.