Meatless Monday dinner that doesnt taste like less: Veggie Chili in Lodge Cast Iron. 1 cup dried red beans 1 small canned chipotle chili in adobo sauce, chopped 1 medium yellow onion, diced 1 large carrot, sliced 2 celery ribs, thinly sliced 2 cup mushrooms, diced 1 garlic clove, minced, 1 Tbsp. ground cumin 2 tsp. chili powder 1 tsp. Bourbon Smoked Paprika 1 tsp. Bourbon Smoked Pepper 1/2 tsp. dried oregano 1/2 tsp. Bourbon Smoked Salt 14 1/2 oz. canned diced tomatoes, undrained 4 cups firmly packed spinach, washed, trimmed. and chopped Rinse and sort the beans and place them in a cast iron Dutch oven. Add water to cover 2 inches above the beans. Soak overnight. Drain. Add fresh water to 1 inch above the beans and bring to a boil. Reduce the heat to a simmer and add the chipotle, onion, carrot, celery, and mushrooms. Cover and cook until the beans are almost tender, about 30 minutes, adding more water as needed to keep the beans submerged in liquid. Add garlic, spices, and tomatoes. Simmer about 20 minutes. Add spinach and simmer 5 minutes. Adjust seasoning to taste. Find Bourbon Smoked Salt, Bourbon Smoked Pepper, and Bourbon Smoked Paprika at bourbonbarrelfoods. This recipe is adapted from Lodge Cast Irons Veggie Chili recipe.
Posted on: Mon, 29 Dec 2014 18:52:29 +0000
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