Best 2 Moosewood Red Gold Black And Green Chili Recipes

**Indulge in a Culinary Journey with Moosewood's Red, Gold, Black, and Green Chili Recipes**

Explore a world of flavors with Moosewood's diverse collection of chili recipes. From the vibrant Red Chili, packed with spicy heat, to the rich and smoky Gold Chili, each dish promises a unique culinary adventure. Savor the bold and earthy flavors of the Black Chili, or embrace the refreshing and herbaceous notes of the Green Chili. These meticulously crafted recipes, hailing from the renowned Moosewood Restaurant, offer a symphony of tastes and textures, sure to tantalize your taste buds and warm your soul. Embark on this culinary expedition and discover your new favorite chili recipe, perfect for any occasion.

Here are our top 2 tried and tested recipes!

FALAFEL FROM MOOSEWOOD COOKBOOK

Falafel from Moosewood Cookbook image

An exotic vegetarian delicacy... it's SO EASY and SO GOOD! Very flavorful and lots of spice. This only takes 5 minutes to put together and another few minutes of frying. Put them in a pita with shredded lettuce and Tzatziki sauce (recipe # 257413 is excellent!) for an easy, delicious, vegetarian lunch or dinner. Figure 3 to 4 felafel will fit in a pita when planning serving sizes.

Provided by Dans La Lune

Categories Beans

Time 20m

Yield 20 falafel, 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2 (15 ounce) cans chickpeas, rinsed and drained
1/2 cup onion, minced
4 garlic cloves
2 teaspoons cumin (I usually add a bit more for stronger flavor)
1 teaspoon turmeric
1 teaspoon salt
3 dashes cayenne pepper
1/4 cup fresh parsley, chopped and packed
1/4 cup water
1 tablespoon lemon juice
1/3 cup flour
oil, for pan frying (I use olive oil which works great)

Steps:

Place all ingredients except flour in a food processor.
Blend until the consistency is uniform.
Thoroughly mix flour into the felafel batter with a spoon.
Heat a heavy skillet and add oil to coat completely. Wait until oil is heated and water sizzles upon contact when sprinkled into pan.
Drop tablespoons of the batter into the oil, flattening slightly with a spatula like a small thick pancake. When bottoms are crispy and browned, flip them over.
Place cooked felafel on a plate lined with paper towels to absorb any residual oil.
Keep warm in a 300 degree oven if not serving immediately.
***Note: Felafel may be deep fried, but use a standard vegetable oil as opposed to olive oil which does not have a high heat tolerance.

Nutrition Facts : Calories 311.7, Fat 2.9, SaturatedFat 0.3, Sodium 1223.3, Carbohydrate 60.2, Fiber 10.4, Sugar 1.1, Protein 12.4

RED, GOLD, BLACK, AND GREEN CHILI

RED, GOLD, BLACK, AND GREEN CHILI image

Categories Vegetable Vegetarian

Number Of Ingredients 15

Ingredients

½ C bulghur
½ C hot water
3 C undrained canned tomatoes (28-oz can)
3 TBSP olive oil
3 C chopped onions
3 garlic cloves, minced or pressed
1 tsp ground cumin
1 tsp chili powder
¼ tsp cayenne
2 green bell peppers, chopped
2 C fresh or frozen cut corn
1.5 C drained cooked black beans (14 oz can)
1.5 C drained kidney beans (14 oz can)
salt to taste
grated cheddar or Jack cheese

Steps:

Place the bulghur, hot water, and about a cup of the juice from the canned tomatoes in a small saucepan, cover and bring to a boil on high heat, then lower the heat and simmer gently. While the bulghur cooks, heat the olive oil in a lg saucepan. Sauté the onions, garlic, cumin, chili powder, and cayenne. When the onions are soft, stir in the bell peppers and sauté for 2 or 3min more. Chop the tomatoes right in the can and add them to the pan. Stir in the corn and beans, and heat thoroughly on low heat. Taste the bulghur. When it is cooked but still chewy, add it to the pan with its liquid. Cover and simmer for a few mins for the flavors to meld. Add salt to taste. Serve with grated cheese.

Tips:

For the best flavor, use fresh, ripe vegetables.
Don't be afraid to adjust the amount of chili powder or cayenne pepper to suit your taste.
If you want a milder chili, remove the seeds from the chili peppers before chopping them.
If you don't have any vegetable broth, you can use water instead.
Serve the chili with your favorite toppings, such as shredded cheese, sour cream, diced avocado, or tortilla chips.

Conclusion:

With its vibrant combination of colors, rich flavors, and the perfect balance of heat, this Moosewood Red, Gold, Black, and Green Chili is a delightful dish that will tantalize your taste buds. Its versatility as a main course or a side dish makes it a great choice for any occasion. Whether you prefer a mild or a spicy chili, this recipe allows you to adjust the heat level to your liking. So gather your ingredients, put on your apron, and embark on a culinary adventure that will leave you craving for more. Remember, cooking is an art form that thrives on experimentation, so feel free to add your personal touch to this recipe and make it your own!