Tuesday, July 21, 2009

Cherry Chipolte Chili: Gluten Free and Vegetarian

My friend Lori had a cooking night the other night where she made some fabulous recipes for us. This one sounds strange but was oh so yummy! She is mainly vegetarian and gluten free.

2 c vegetable broth
1 c dried cherries (our grocery has them by the raisins)
1 T olive oil
1 c chopped onion
1 T crushed fresh garlic
1 bottle roasted red pepper chopped, or one fresh red pepper chopped
4 t chili powder
1 1/2 t cumin
1 t ground coriander
1 t dried oregano
4 c petite canned chopped tomatoes
1 16 oz can black beans
1/4 c chopped cilantro
avacado to taste

For chips:
Spelt Flour tortillas
Coconut oil


Heat 1 cup of broth in microwave. Place cherries in small bowl and add hot broth and set aside.Heat olive oil in a 4 quart sauce pan over medium heat. Add onion (and red bell pepper if not using bottled roasted bell pepper); sauté about 5 minutes. Add garlic, cook 1 minute. Add chopped bottled red pepper (if not using fresh), chili powder, cumin, coriander, and oregano. Cook over medium heat, stirring occasionally. Add tomatoes and remaining broth, bring to boil. Reduce heat; simmer uncovered about 5 minutes. Stir in beans, cilantro, and cherry mixture. Continue cooking until thoroughly heated. I cut one tortilla into wedges and fry in coconut oil and stick the triangles in one side of the bowl and then chop a half of avocado and put on top of the chili. If you can find spelt tortillas, they don't have gluten, have only 100 calories and are yummy.

1 comment:

jenhatch said...

I really liked this Heather... but was confused where the chipotle in the title came from. Did you miss putting it in the recipe? Just wondering how much you used. Because it was a little sweet and the chipotle would have totally balanced it out. I'm gonna try it again with some chipotle. My kids loved it!