Monday, February 22, 2010

HMFA has made the news!


Just a quick note to encourage you to check out the Somerville Journal's article about Hearty Meals for All.

Also, our friends at the Somerville Scout wrote a nice blog post about us!

Our February meal was a success- the Vegetarian Bean Chili was delicious! Check out Yvette's yummy recipe below.

Come join us on March 12th at 6:30pm for Grass-fed Meatloaf and Lentil Loaf with Mashed Potatoes.

Vegetarian Bean Chili

2 tablespoons olive oil
1/4 cup Tomato paste
3 T Soy sauce (preferably Tamari low sodium)
2 T Agave syrup or brown sugar
Chipotle in Adobo (can)
yellow onion, chopped
red bell pepper, cored, seeded, and chopped
green bell pepper, cored, seeded, and chopped
1 medium sweet potatoes, shredded (using a cheese grater)
4 garlic cloves, minced
3-4 cups fresh tomatoes, diced (or 1 28oz can whole peeled tomatoes)
2 cups Imagine vegetable broth
1 (15oz) can black beans, rinsed and drained
1 (15oz) can cannellini beans, rinsed and drained
1 (15oz) can kidney beans, rinsed and drained
1 (15oz) can pinto beans, rinsed and drained
black pepper
dried basil
dried oregano/marjoram
Chili Powder
Smoked Paprika
1 bay leaf
Lime juice (2 limes)

Garnishes: chopped fresh cilantro, green onion slices, shredded cheddar cheese, hot sauce, chopped jalapeno

Roast bell peppers in the oven at 400, steam in foil and peel skins and chop. (you can skip this step and add them raw)

Make chili base – Mix the tomato paste, soy sauce, agave or brown sugar and the chipotle in adobo together in a bowl. NOTE: start with 1 tablespoon of the adobo sauce and then increase to taste and desired hottness. You may want to chop some of the chipotle chilis and add them too. The tomato paste will cut the heat somewhat.

Heat oil in a heavy large saucepan or Dutch oven over medium-high heat; add onion and garlic. Reduce heat to medium, and cook, stirring occasionally, until tender.

Add paste and begin to caramelize over medium heat (3-4 min), then add peppers and half the shredded sweet potato. Continue to caramelize and cook until the vegetables have softened and the flavors have come together. Stir occasionally for about 5 minutes.

Add chili powder, smoked paprika and other spices and herbs; stir and cook 1 minute. Add tomatoes and broth. Simmer, uncovered, about 20 minutes until tomatoes break down and chili begins to thicken. Stir in beans, and simmer another 15-20 minutes.. Remove bay leaf, and stir in lime juice.

Garnish with cheddar cheese, chopped fresh jalapeno, scallions, and lots of fresh cilantro. Served over steamed rice. Add grilled or left-over chicken.

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