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Vegetarian Chili Milford CT

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Super Stop & Shop
(203) 877-1841
1360 East Town Road
Milford, CT
Store Hours
Mon:6:00 a.m.-10:00 p.m. Tue:6:00 a.m.-10:00 p.m. Wed:6:00 a.m.-10:00 p.m. Thu:6:00 a.m.-10:00 p.m. Fri:6:00 a.m.-10:00 p.m. Sat:6:00 a.m.-10:00 p.m. Sun:6:00 a.m.-10:00 p.m.

Whole Foods Market
(203) 874-0883
1686 Boston Post Road
Milford, CT
 
Target
(203) 306-5063
1191 Boston Post Rd
Milford, CT
Store Hours
M-Fr: 8:00 a.m.-10:00 p.m.Sa: 8:00 a.m.-10:00 p.m.Su: 8:00 a.m.-9:00 p.m.

Walmart
(203) 502-7631
150 Barnum Avenue Cutoff
Stratford, CT
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(203) 502-7629
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Sam'S Club
(203) 795-8100
2 Boston Post Road
Orange, CT
Pharmacy #
(203)795-8100

Walmart
(203) 301-0559
1365 Boston Post Road
Milford, CT
Store Hours
Mon-Fri:8:00 am - 10:00 pm
Sat:8:00 am - 10:00 pm
Sun:8:00 am - 10:00 pm
Pharmacy #
(203) 301-0570
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Costco
(203) 882-8881
1718 Boston Post Road
Milford, CT
 
Aldi
238 Boston Post Road
Milford, CT
Store Hours
Monday-Friday 9am - 8pm
Saturday 9am - 8pm
Sunday 10am - 6pm

Super Stop & Shop
(203) 375-8787
200 East Main Street
Stratford, CT
Store Hours
Mon:Open 24 Hours Tue:Open 24 Hours Wed:Open 24 Hours Thu:Open 24 Hours Fri:Open 24 Hours Sat:Open 24 Hours Sun:Open 24 Hours

BJ's
(203) 673-0071
955 Ferry Blvd.
Stratford, CT
Services / Departments
Bakery, Delicatessen, Rotisserie Chicken, Verizon Wireless Kiosk
Store Hours
Mon. - Sat.: 9 A.M. - 9 P.M.Sun.: 9 A.M. - 7 P.M.

Vegetarian Chili

Chili is a great American food. A winter favorite, it is as varied in composition as America itself. The quality of the chili can run the spectrum as well, from a greasy bland bowl of some stewedlike substance to sublimely satisfying and filling. This version is a properly spiced vegetarian version. Need meat? No worries—add a pound or so of your favorite protein and lose 8 oz of the beans; but I recommend trying the vegetarian version first.

The extra beans add richness and are an additional source of lean protein, as well as fiber, tryptophan, and molybdenum—a trace element essential for the proper functioning of the detoxifying enzyme sulfite oxidase. The wheat berries add a satisfying texture and filling flavor. They absorb the flavor of the chili liquid; and if you construct your own homemade (or find some freshly ground) chili powder you truly elevate this humble creation to new heights. The wheat berries also reduce the fat content (you can get all the fat derived flavor and texture you need by using beef or dark chicken stock; you do not need pounds of meat). They are also fantastic sources of folic acid, protein, B-complex vitamins and anti-oxidants like vitamin E. Diets rich in foodstuffs like the beans and wheat berries in this veggie version of chili have been associated with less obesity, diabetes, cardiovascular and periodontal disease.

2 tbsp olive oil
1 cup chopped onion
2 tbsp chopped garlic
1 tbsp Mexican oregano
4 tbsp chili powder
1 chopped hot pepper like cayenne or jalapeño
1 chopped dried California pepper (or similar type)
2 tsp ground cumin
1 tsp ground coriander
1 tbsp unsweetened cocoa
6 oz tomato paste
16 oz bag dried beans (rehydrated) or 2 cans of beans
3 cups vegetable nage (see recipe below)
1 cup white or red wine
2 cups assorted vegetables
16 oz chopped tomatoes
2 tbsp masa (corn flour)
1/4 cup cilantro
Cheese and sour cream for garnish

If rehydrating the beans, soak the night before. Place in a pot covered by 1-2 inches of water then bring to a boil. Reduce the heat to a simmer and cook until tender, about 2 hours over medium heat then remove and reserve to add back later.

Heat the olive oil in a large heavy pot over medium heat. Add the onion and garlic and cook until onions translucent, about 2 minutes. Add the oregano, chili powder, peppers, cumin, coriander, and cocoa and tomato paste. Cook for another 2 minutes.

Add the beans, nage, wine, vegetables and tomatoes. If needed add additional water to assure the vegetables are covered. Bring to a simmer and cook for another 1 1/2 to 2 hours until all the vegetables are tender and the liquid has reduced slightly.

Remove 1/2 cup of liquid and whisk together in a separate bowl with the flour. Add the slurry back to the chili and continue to cook an additional 30 minutes.

Add the cilantro and serve by garnishing with cheese and sour cream.

Vegetable nage
6 onions, quartered
12 carrots roughly chopped
2 l...

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