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Lt. Dan’s Smoky Vegetarian Chili




Source of Recipe


Lt. Dan Cheiffo


List of Ingredients




1 19 oz. can canellini beans
2 16 oz. cans black beans
1 16 oz. can kidney beans
1 16 oz. can garbanzo beans
2 sun-dried tomatoes
2 dried chipotle chili peppers
2 tbls. olive oil
1 large white onion, chopped
3 green bell peppers, seeded and chopped
1 large sweet potato, peeled and diced into ½-inch cubes
1 28 oz. can crushed tomatoes
1 28 oz. can tomato sauce
1½ cups water
¼ tsp. dried thyme
1 tsp. dried oregano
1 tbls. ground cumin
1 tsp. chili powder
1 tsp. fresh ground black pepper

Recipe



# In a large colander drain the beans, reserving ½ cup of the liquid. Rinse the beans under cold running water.
# In a microwavable coffee mug, combine the sun-dried tomatoes and Chipotle chili peppers with ¾-cup water.
# Microwave on high until the water begins to boil. Set aside to steep.
# In a 6-quart stockpot, heat the oil over a medium-high flame.
# Add the chopped onion and green bell pepper.
# Cook, stirring constantly, for about 2 minutes.
# Add the chopped sweet potato, crushed tomatoes, tomato sauce and water. Stir to combine.
# Add the thyme, oregano, cumin, chili powder and fresh-ground black pepper. Stir to combine.
# Bring entire mixture to a slow boil, stirring occasionally.
# Reduce heat to simmer, cover and continue cooking, stirring occasionally, for 30 minutes.
# Add the canellini beans, black beans, kidney beans, garbanzo beans and their reserved liquid. Stir to combine.
# Cover, and continue simmering and stirring occasionally for another 30 minutes.
# In a small blender or food processor, puree the sun-dried tomatoes and Chipotle chili peppers together with their soaking liquid.
# Add to the stockpot, and stir to combine.
# Cover, and continue cooking for another 10 minutes.
# Adjust the seasonings to your liking and serve hot.

Makes about 5½ quarts

Lt. Dan Chieffo has been working with, and cooking for, the Waterbury, Conn., Fire Department since he was a rookie, ten years ago. Dan likes his chili and has several variations of this firehouse standard. The vegetarian version he serves up here is very low in sodium and fat. Dan makes a good point, and says that if you can’t find dried chipotle peppers in your area, you can substitute one canned pepper for the two dried ones, adding it to the blender at the end, instead of making it with the sun-dried tomato “tea”. If you are wondering what to serve on the side, Dan submits his simple and delicious Cheesy Corn Muffin recipe, or any good chewy French or Italian bread will do.