There's nothing quite like a bowl of chili when you are chilly, and I often am because my apartment is on the upper flour of an old drafty house. I call it the igloo.
Not only is this dish warming, but it is especially appealing because of the multitude of perhaps surprising flavors that go into the pot. It's nice and thick with plenty of texture from the beans and nuts, and lots of spicy and salty goodness from the chipotle, paprika, tamari, Worcestershire, vinegar and tomato. The chili even includes coffee and beer, lending additional layers of flavor to the bowl. And then there is the corn and avocado salsa that proved to be an ideal and refreshing topping to the chili — actually quite delicious even on its own, I'll be keeping the salsa recipe on hand for snacking with tortilla chips. Surely this is one vegetarian meal that won't fail to impress your family, especially if you serve it up with some homemade biscuits such as these classic Southern-style buttermilk biscuits.
This chili is adapted from The Southern Vegetarian Cookbook by Justin Burks and Amy Lawrence. I admit to receiving a fair amount of new cookbook releases for possible review and it's a challenge to keep up with them all at times, as I have had an extensive collection of cookbooks and recipes for many years. This book really caught my attention, though, because it's a Southern-style approach to cooking and it's all vegetarian. Starters, sides, mains, desserts, even drinks are covered and the book is lavishly scattered with photos throughout. I suspect most of us don't think vegetarian when we think of Southern cooking, nor necessarily as the most healthy way to eat, but this book will change your mind with its fresh approach.
The serving suggestions that go along with many of the mains and appetizers recipe are really unique and with a little extra fuss, you will be turning out gourmet looking dishes with inventive homespun flavors in hardly anytime at all once your prep is done. This book now occupies a privileged spot on my bookshelf. Previously, I have tried and adapted Southern-style pinto beans with rice and fried eggplant from the book. After cooking from this book, you won't think of Southern food the same again. And you won't miss the meat.
Note: I received a complimentary copy for possible review. The opinions expressed here are my own.
|Peanut and Cashew Pinto Chili with Corn and Avocado Salsa|
|Recipe by Lisa Turner|
Adapted from The Southern Vegetarian Cookbook
Published on December 2, 2013
Warming, hearty and delicious Southern "baked bean" style pinto bean and peanut chili topped with a tangy and zesty avocado, lime and corn salsa
Other comforting pots of goodness you are sure to enjoy from Lisa's Kitchen:
Kidney Bean Curry (Rajma)
Potato and Chickpea Curry with Tomatoes and Tamarind
Vegetarian Three Bean Chili with a Cashew-Pistachio Sauce
Indian-Spiced Squash, Pear and Adzuki Bean Soup with Lightly Braised Mixed Mushrooms
On the top of the reading stack: Gogol
Audio Accompaniment: Erot