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Bet-You-Won’t-Miss-the-Meat Chili!

Friday, November 3rd, 2017

One of my favorite Saturday morning routines is a trip to the Greensboro Farmers Curb Market.  The Market is a wonderful cacophony that feeds the senses with the bright colors of produce, the aromas of baked goods and the sounds of friends greeting friends in the aisles between the vendors. The Farmers Curb Market is a Greensboro gem; an oasis within the city that brings those who grow and produce our food together with those who greatly appreciate their efforts.
Saturday, November 4, I have an opportunity to be part of the “Farmers Market Family”, by giving a food demonstration in the Market kitchen.  I will be making “comfort foods” from two of my favorite cold-weather recipes, Confetti Chili and Irish Soda Bread, which are available on this website.  In addition, I will be making another type of chili…a vegetarian form of Confetti Chili…which substitutes delicious marinated mushrooms for the sausage in the original recipe.  I encourage you to try this new recipe…and I bet you’ll never miss the meat!

Bet-You-Won’t-Miss-the-Meat Chili!
(Hearty Chili with Wine-Marinated Mushrooms)

To Prepare Wine-Marinated Mushrooms:
8 ounces Cremini mushrooms, washed, dried, and coarsely chopped
1 Tablespoon + 1 ½ teaspoons extra virgin olive oil
1 Tablespoon + 1 ½ teaspoons red wine such as a cabernet or red zinfandel
1 ½ teaspoons Worcestershire sauce
¾ teaspoon Vadouvan
½ teaspoon Za’atar
¼ teaspoon kosher salt
¼ teaspoon coarse ground black pepper
Wash the mushrooms.  Drain the excess water and then wrap the mushrooms in a dishtowel to absorb moisture. 

While mushrooms are drying, make the marinade by combining the red wine, olive oil, Worcestershire sauce, Vadouvan, Za’atar, kosher salt and coarse ground black pepper in a medium bowl. 
Coarsely chop the dried mushrooms.  Add the chopped mushrooms to the marinade and stir gently to blend.
Use plastic wrap to cover the bowl containing the mushroom mixture.  Place the bowl in the refrigerator and allow the mixture to marinate 4 – 6 hours or overnight.
To Create the Chili:
1 recipe Wine-Marinated Mushrooms
1 Tablespoon butter, for sautéing
1 tablespoon (heaping) dried, minced onion
1 can black beans, with liquid
1 can dark red kidney beans, with liquid
1 can great northern beans, with liquid
1 can corn, with liquid
1 can petite diced tomatoes, with liquid
1 teaspoon chili powder
1 teaspoon ground cumin
¼ teaspoon coarsely ground black pepper
1 tablespoon + 1 teaspoon low sodium Worcestershire sauce
½ cup hearty red wine, such as a zinfandel or cabernet
Shredded sharp cheddar cheese for garnish
Melt the butter in a medium skillet.  Add the wine-marinated mushrooms and remaining marinade.  Sprinkle the dried, minced onion over the mushrooms. Sauté the mushrooms and minced onion until softened and amount of cooking liquid is reduced, stirring frequently to prevent sticking, approximately 8 – 10 minutes.
Add all the canned ingredients to the sautéed mushrooms, including the liquid from each can.  Stir in the spices, Worcestershire sauce and red wine.  Simmer, covered, for approximately 30 – 45 minutes, then remove from heat to allow the soup to “rest” for a few minutes before serving. 
Serve hot, sprinkled with shredded sharp cheddar cheese.
Note: I recommend allowing the flavor of the soup to “mature”, so I make the soup one day and eat it the next….or perhaps you could make it early in the morning and enjoy it for dinner that night.

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One Response to “Bet-You-Won’t-Miss-the-Meat Chili!”

  1. Jennifer Says:

    This sounds delightful and delicious! Thank you for sharing.