Mitch’s Vegetarian Chili

mitchs_chili

Here’s a recipe that goes back a very long time but we still make it on occasion – vegetarian chili from Mitch’s Tavern in Raleigh, NC. Tonight I experimented with making it in the pressure cooker. Check out our post on our previous blog for the original recipe (or get it straight from the Mitch’s Tavern site). If you have a pressure cooker it’s even easier. Here’s the variation I made tonight. I just put all these ingredients into our Instant Pot and cooked on high pressure for 20 minutes.

1/4 c. split peas
1/4 c. brown lentils
1 1/2 c. dried red beans, soaked for several hours and drained
4 c. chopped green cabbage
1 medium onion, cut into 1/2″ dice
4 c. water
4 medium carrots, diced
5 stalks celery, diced
1 tsp. dried basil
1/3 c. chopped fresh cilantro
3-4 cloves garlic, minced
1 tsp. salt
1 tsp. ground cumin
1 Tbs. chili powder
1 28-oz. can crushed tomatoes

The chili was fabulous and so was the appetizer. We just got a good deal on a big bunch of plantains and I made tostones for the first time. I’ve fried ripe plantains many times before but I’ve never used them green. They’re less sweet this way but equally delicious. I used the recipe from Terry Hope Romero’s Vegan Eats World, but if you don’t have that one just Google tostones and you’ll find many recipes.

tostones

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2 Comments on “Mitch’s Vegetarian Chili”

  1. whiskandshout says:

    Cheers for hearty vegan comfort food! Love that this is made in a pressure cooker! I don’t have a slow cooker, which so many recipes are tailored too, but I’ve got a pressure cooker and can’t wait to put it to use 🙂

  2. veganscratch says:

    Sounds good! We had an old basic slow cooker but never had a pressure cooker. At Christmas we splurged on the Instant Pot, which is both (and more) and we really like it.


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