February 7, 2011

Party Pairing Monday: Veggie Chili

Hey WinoBees! Guest blogger Lisa Mathias from The Novice Nosher here with a post-SuperBowl meal to make you melt!

To be totally honest, I enjoy the food eaten during the Super Bowl as much as the game itself (and the commercials!) but a lot of those delicious dishes we all tend to indulge on during a big game-- like nachos and pizza--can leave us feeling a little bloat and bulge after.

So if you enjoyed those greasy, guilty pleasures yesterday, take today to keep yourself satisfied while recovering. We'll consider this your "post-game" detox dinner. It's chili - with a vegetarian twist.

Don't let the word "veggie" turn you off - this chili packed with black beans that provide plenty of meat-like texture and will leave you feeling full from just a small bowl full. Plus, it has plenty of tart diced tomatoes and lots of the spice that makes regular chili irresistible. This version also has a bit of orange to add some nice acidity and freshness to balance its spicy kick.

Vegetarian Black Bean Chili with Orange and Cumin
(slightly adapted from Bon Apetit's test kitchen)
  • 2 large oranges
  • 2 tablespoons olive oil
  • 2 cups chopped onions
  • 4 garlic cloves, pressed or minced
  • 4 teaspoons chili powder
  • 4 teaspoons ground cumin
  • 2 teaspoons ground cinnamon
  • 3 15.5-ounce cans seasoned black beans, drained
  • 2 14.5-ounce cans diced tomatoes in juice
  • Hot pepper sauce
  • Sour cream or plain yogurt
  • Chopped fresh cilantro
  • Cheese
  • Etc.
DirectionsGrate the peels of both oranges, you should get about 1 1/2 tablespoons. Juice the oranges. Heat the oil in heavy large saucepan over medium-high heat. Add the onions and sauté 5 minutes. Mix in garlic and spices and mix to combine. Add beans, tomatoes, and about a 1/4 cup of orange juice. Decrease temperature to medium heat and stir often for 15-20 minutes, until fully blended and heated through. Stir in the orange peel. Add another 1/4 to 1/2 cup orange juice, according to taste (the orange flavor is actually strong, so if you want more spiciness or tomato-like flavor, use less). Then season to taste with hot sauce, salt, and pepper. Serve with cilantro, sour cream, or whatever toppings you enjoy!

Party Pairing from Your WinoBee
Pairing a wine with chili can actually be a pretty difficult feet considering all the robust flavors present, and the amount of spice the cook adds into the mix. For a mild chili, our top suggestion would be to go for a Pinot Noir or Syrah. We love '08 Stadlmann Pinot Noir for its ability to balance with the acidity of this chili. Plus, its certified organic in Austria, which flows with the style of this meal.

However, some like it hot! In which case, try teaming up your chili with a Riesling. This spice in chili can work against red wine by amplifying the tannins to a point of disappointed.


Lara said...

I am intrigued by the orange and spice mix! I can't wait to try this. Thanks Winobee!