Music City Bowl Vegetable Chili
This vegetarian chili from Chef Skylar Bush is chock-full of vegetables and robust flavors.
This entirely unique spin on chili was a fan favorite at the Music City Bowl Chili Cookoff.
Ingredients
for the harissa
- 2 1/2 dried aji amarillo chilis, toasted
- 1 banana pepper
- 1 yellow bell pepper
- 2 jalapeno peppers
- 1 orange bell pepper
- 1/2 teaspoon coriander, toasted
- 1/2 teaspoon cumin, toasted
- 1/4 teaspoon chili powder
- 1 tablespoon shallots, roasted and sliced
- 1/4 cup garlic, roasted
- olive oil
For the chili
- 2 1/2 pounds ground pork
- 2 1/2 pounds ground chicken
- 2 tablespoons butter
- 2 tablespoons flour
- 6 tablespoons celery, diced
- 6 tablespoons parsnips, diced
- 6 tablespoons pearl onions, roasted
- 1/4 cup white wine
- 2 cups chicken stock
- 2 cups pork stock
- 2 cups white beans
- 1/2 cup heavy cream
- salt
For Topping
- parmesan and scallions
Preparation
1. To prepare harrissa, Remove seeds from aji amarillo and grind into a powder.
2. Fire roast peppers until skin is blistered. Place in bowl and cover. Once cool enough to handle,
peel and remove skins. Dice.
3. In a blender, blend 2 tablespoons of each pepper, coriander, cumin, chili powder, shallots,
garlic, and onion until smooth. Transfer to saucepan and simmer on medium-low 10 minutes.
2. To prepare chili, in stockpot, sautè pork and chicken until golden and remove. Add flour and butter to
remaining fat to make a roux and cook 2 minutes. Add celery, parsnips, onions, wine, stocks, harissa, beans, pork, and chicken.
Simmer at least 1 1/2 hours.
3. Add cream and season. Top with parmesan and scallions.
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