BLIZZARD STEW
ADAPTIVE CHILI

A Nor’Easter was predicted in New England. Reports of ski lift wind holds were imminent. I stocked up on the requisite : bread, eggs and milk to make French toast for the neighborhood. After shoveling and running around in the snow with the dogs, I craved hot soup. I had just filled the fridge with veggies earlier in the week. I rummaged in cupboards to see what was available. I didn’t know what I was going to make exactly, just had “Blizzard Stew” in mind. Once I came upon a recently purchased container of Rocker Box Fiesta Mix, I decided on vegan chili. 

I always start my soups and chili with a soffritto/mirepoix: equal amounts carrots, onions, celery rib all chopped to roughly same size. We love one pan dishes for easy clean up. Our Lodge or Le Creuset cast iron Dutch Oven is our work horse in the kitchen and go to here. 

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Many recipes call for wine or beer in soups and stews. I don’t keep any in the house. No need to, many great substitutions available. In this recipe I decided on tart cherry juice to give extra richness. It deglazes the pan perfectly, getting up all the yummy bits. Apple cider and broth work too, even apple cider vinegar in a pinch. 

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I decided I wanted soup today and enough to grab n go for the slopes on days to come, so I doubled the following recipe. I also added some other treasures I found in my veggie drawers including parsnips and celeriac. Every time I make soup, it’s a little different. When it’s “Blizzard Stew”, flexible would be its middle name. 

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I am not always successful with dried beans so the following recipe includes canned beans but dried beans are always worth the effort.

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Time to get the “Blizzard Stew” which has now evolved into Vegan Chili going:

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Make Mirepoix/ Soffritto:
Heat

• 2 tablespoons  olive oil

Add

• 1 medium yellow onion, chopped

• 2 medium carrots, chopped

• 2 ribs celery, chopped

• Dash of salt

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Cook on medium, stirring as needed, until tender and onion is translucent. Approx: 6-8 minutes.

Do not let burn or crisp.

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Add:

• 1 large red or orange bell pepper, chopped

• 5-6 cloves garlic, chopped

Stir softly 2-3 minutes to release garlic flavors

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Add:

• 2 tbs Tomatoe Paste

Stir continuously until pastes darkens & thickens

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Add:

• 2 tablespoons high quality Chili Powder. We like Rocker Box Fiesta Mix.

• Dash hot chili sauce

Stir 1 minute

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Deglaze with

1/2 cup tart cherry juice

Softly scrape anything sticking on bottom of pan, mixing in with stew. 

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Once bottom of pan clear, add extra dash of juice if needed, add pantry items.

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Add Pantry items:

• 1 large 28 oz can can ( or 2 small 15 oz cans) whole peeled tomatoes including their juice.  

• 1 chopped chipotle pepper in adobo plus 1 tablespoon adobo sauce (canned item)

• 2 cans (15 ounces each) black beans, rinsed and drained

• 1 can (15 ounces) pinto beans, rinsed and drained

• 2 cups vegetable broth 

• 1 bay leaf

• Salt & pepper to taste 

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Mix all ingredients and heat on low on  stove or low heat in over (325) for 1 hr 1/2 stirring occasionally. Add liquid (broth ) as needed if gets sticky or too thick.

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Optional extras to try:

• 1 Tbs Maple Syrup

• 1 tablespoon freshly squeezed lime juice. Keep extra lime wedges for serving

• 1 teaspoon apple cider vinegar

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On the side or integrated in:

Vegan option: The Better Butcher Smokin Bangers , or other plant based “sausage”

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Carnivore version: 

Browned sausage or ground turkey etc .

Chicken Broth instead of Vegetable broth

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Toppings:

Chopped green onions, cilantro

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Vegan Option: plant based Sour Cream or shredded vegan cheese

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Carnivore Lower Cal: Fat free Greek Yogurt

Omnivore: Sour Cream and shredded cheddar cheese

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