17 March 2008

smokin’ okara chili •

Even though it was Palm Sunday yesterday, and Easter is next week, the temperatures here in the Dairy State aren’t climbing too high. I can still see inches of snow all around, it is melting, albeit very slow. So having chili right now isn’t so far-fetched. I long for Spring, but I am still wearing my woolens!

Smokin’ Okara Chili •

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
1/2 cup finely chopped sweet red bell pepper
3 cloves garlic, finely minced

In a large dutch oven heat the oil over medium heat until shimmering. Add the onion and  bell pepper, saute for 6-8 minutes. Add the garlic and cook for 10-15 seconds. Add to the dutch oven:

3 quarts tomatoes (do not drain)
1 tablespoon cocoa
1/2 cup brown sugar
2 tablespoons chopped chipolte pepper in adobo sauce
4 tablespoons chili powder
1 cup wet okara (this is referring to the okara straight from your machine, not drained or dried)
1 cup double strength brewed black coffee
1 teaspoon dried oregano
1 teaspoon coriander
2 teaspoons cumin powder
2 (15 ounce) cans black beans, drained and rinsed
2 (16 ounce) cans dark red kidney beans, drained and rinsed

sour cream for garnish (optional)

Combine ingredients throughly. Simmer, covered, for 45 minutes to an hour. Uncover, and continue to simmer for another hour. If you eat dairy, a dollop of sour cream on top cuts the heat, and is delicious.


Tofu Mom (AKA Tofu-n-Sprouts) said...

Wow. This is a great blog and some interesting and creative recipes. The only way I've ever seen okara used is in burgers and fermented in tempeh. Pretty cool!!

I'll be back!

(Tofu-n-Sprouts from veggie Boards)

toontz said...

Tofu Mom-

Thank you! Unfortunately, my daughter was in the hospital last week and we just returned home today, only to find out that my computer monitor is freaking out on me!! So I hope you will be patient with me until I can get back in the swing of things.


Brandy said...

I was trollin' for recipes for okara and came across yours! I'm not a exact recipe follower, but thank you for the idea of doing chili with okara. My slapdash version turned out quite good.

And - I *really* appreciate that you specify wet okara in your recipes. I hate when I see ones that don't clearly say wet or dry.

Thanks so much!