JANUARY FOOD FESTIVAL: EMBRACE HOT SPICES AND SEASONINGS

Hot spices and seasonings add a new dimension to meals, in addition to having many health benefits.

Spicy ingredients include red pepper flakes, paprika, smoked paprika, cayenne, ginger, cinnamon, curry powder, black pepper, harissa, and hot sauces and are incredibly versatile. From sweets (cinnamon hot chocolate?) to savory dishes, spicy ingredients can transform a dish.

This month we’re sharing a recipe for chili seasonings that you can prepare in advance and keep in an airtight container for the times you want to add a little extra heat and flavor to soups, stews, and other dishes. We love it in Chef Andrew’s Vegan Chili – perfect for Veganuary!

Vegan Chili Recipe

by Andrew Smith, Culinary Director

INGREDIENTS

Chili Seasoning

salt
chili powder
granulated onion
granulated garlic
cumin

Chili

1 small red onion, diced
3 cloves garlic, minced
2 Tbsp oil
3 15oz cans black beans, drained and rinsed
1 cup Brooklyn lager
4 cups vegetable stock
1 14.5oz can diced tomatoes
2 Tbsp Chili Seasoning

PROCEDURE

Heat oil in a heavy bottomed, 6 qt pot on medium heat. Add onions and garlic and sweat till onions have become translucent.
Add seasoning mix and stir till fragrant.
Deglaze with beer, scraping up fond and stirring until reduced to au sec (nearly dry), then add stock, tomatoes, and black beans.
Simmer over low heat, stirring occasionally, for about one hour or until liquids have reduced to chili-like consistency.
Season to taste and remove from heat. Serve with your favorite chili garnishes.