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Vegetarian Chili Wasilla AK

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Walmart Supercenter
(907) 376-9780
1350 S Seward Meridian Pkwy
Wasilla, AK
Store Hours
Mon-Fri:Sat:9:00 am - 7:00 pm
Sun:10:00 am - 6:00 pm
Pharmacy #
(907) 376-9783
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Safeway
(907) 352-1100
595 E. Parks Hwy
Wasilla, AK
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce,seafood,Coinmaster
Store Hours
Open 24 Hours
Pharmacy #
(907) 352-1119
Pharmacy Hours
Mon-Fri 9:00AM-9:00PM;Sat 9:00AM-7:00PM;Sun 10:00AM-6:00PM

Walmart Supercenter
(907) 694-9780
18600 Eagle River Road
Eagle River, AK
Store Hours
Mon-Fri:Sat:9:00 am - 7:00 pm
Sun:10:00 am - 6:00 pm
Pharmacy #
(907) 694-9786
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Hatcher Pass Gateway Center
(907) 745-6161
Mile 65 Palmer Fishhook Rd
Palmer, AK

Data Provided By:
Organic Oasis Health Foods & Juice Bar
2610 Spenard Rd Ste B
Anchorage, AK
 
Target
(907) 631-7200
1801 E Parks Hwy
Wasilla, AK
Store Hours
M-Fr: 8:00 a.m.-11:00 p.m.Sa: 8:00 a.m.-11:00 p.m.Su: 8:00 a.m.-10:00 p.m.

Safeway
(907) 745-7506
535 W. Evergreen
Palmer, AK
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce,Coinmaster
Store Hours
Open 24 Hours
Pharmacy #
(907) 746-2661
Pharmacy Hours
Mon-Sat 9:00AM-7:00PM;Sun 10:00AM-6:00PM

Safeway
(907) 696-9400
11409 Business Park Blvd
Eagle River, AK
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce,seafood,starbucks,Sushi bar,Olive bar,Coinmaster,Denali Alaskan Federal Credit Union
Store Hours
Open 24 Hours
Pharmacy #
(907) 696-9419
Pharmacy Hours
Mon-Fri 9:00AM-9:00PM;Sat 9:00AM-7:00PM;Sun 10:00AM-6:00PM

Arctic Kwik Mart
(907) 745-4062
101 W Arctic Ave
Palmer, AK

Data Provided By:
Bobs Iga
(907) 874-2341
Po Box 21
Wrangell, AK
 
Data Provided By:

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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