VEGETARIAN SPICY RECIPES RECIPES

Steps:

• Heat the olive oil in a large saucepan or Dutch oven over medium-high heat. Add the onion, bell peppers, carrots and 1/2 teaspoon salt; cook, stirring frequently, until the carrots begin to soften, about 8 minutes. Add the garlic and cook 2 more minutes. Add the chili powder, cumin, coriander, oregano, chipotle, tomato paste and tortillas and cook, stirring, until the tomato paste is brick red, about 4 minutes (add a splash of water if the mixture begins to stick). Add the coffee and simmer until almost completely reduced, about 30 seconds. Stir in the tomatoes, cocoa powder, beans and 2 1/2 cups water and bring to a simmer over low heat. Cook, stirring occasionally, until the chili thickens slightly, about 1 hour, 30 minutes.
• Meanwhile, trim the large stems off the cauliflower and coarsely grate the florets on a box grater. About 10 minutes before the chili is done cooking, stir in the grated cauliflower. Cook 10 minutes, then remove from the heat. Stir in the chopped cilantro and season with salt. Add some water if the chili is too thick. Ladle into bowls and add toppings.

Steps:

• Preheat oven to 400°; rinse and drain beans and drain the chilies.
• Spray a large nonstick skillet with olive oil spray or use a teaspoon oil. Heat on medium heat until hot.
• Add mushrooms, peppers, garlic and onions. Sauté for a few minutes until soft.
• In a food processor, add the well drained beans, pulse lightly until partially mashed. Or use a fork to mash the beans.
• In a large bowl, combine beans, vegetable mixture, Chain Reaction Spice, green chiles, liquid smoke, salt, ketchup, oatmeal and eggs.
• Using a small 1 1/2 inch scoop or spoon, scoop out mixture (to make about 1 1/2 inch balls) onto a parchment sheet sprayed with cooking spray or oil.
• Bake 10 minutes, then carefully turn with spatula and bake another 10 minutes.