Fiesta Bean Chili

So weíre going to start with a soup. Weíre
going to make our MHealthy fiesta bean chili. Itís one of Aramarkís more popular soups
here that we do throughout the entire health system. If youíve been around youíll see
that we serve it at the CVC, we serve it at the main cafÈ, we serve it at all the coffee
kiosks, pretty much everywhere you see the MHealthy soups this is one of the fan favorites.
And the beauty of it is itís vegetarian and itís super easy to do. So it starts with
some onion, weíll just start to sautÈ those. It starts with a little green pepper. And
you can by all means add any vegetables you have at home to it. If you want to put some
carrots into it, some squash into it go right ahead. Thereís not any strong hard fast rule
about what vegetable should be going in there. Weíre going to be sautÈing in Owenís Creek
olive oil as well. One cool thing about this olive oil is that itís from California, olives
are grown in California, and every bottle of this thatís sold the owners are nice enough
to donate $4 here to the cardiovascular center right her at U of M. The local distribution
is from Zingermanís, another good partner of ours. So if you find yourself over on Detroit
Street, please stop in and grab a bottle and youíre helping out the cardiovascular center
at the same time. So weíre just going to let the onions and the peppers get a little
translucent. Weíre going to add garlic to that. And weíre starting with this as well
because itís obviously going to take a little longer to make than our salad, our entrÈe,
or our dessert. So weíll get it going and then weíll just kind of set it off and let
it simmer for a while. So as thatís sautÈing, weíre going to do sort of a time warp thing
too and skip ahead a bit. A great idea is to add your spices before you add your moisture
to any kind of soup, especially a chili. Youíll see on your recipes youíve got cumin, black
pepper, and your favorite chili powder. Any chili powder is fine. Personally, I like the
smokier varieties, the ancho, the chipotle. And Iíve got both, so weíve got a little
ancho and a little chipotle. And then also just some standard Mexican style chili powder
that you might find in any grocery store. Weíre going to add our cumin, and then some
black pepper. And the nice thing about throwing that in before the moisture is in there is
that it really starts to open up all those spices and youíll probably be able to smell
it out there here shortly. Weíre going to let that simmer for a bit and while that comes
back and gets a little warm. So in with that goes some vegetable stock and then also your
tomato product. As far as tomato products are concerned, go with canned. You donít
necessarily need to make your grandmaís favorite recipe tomato sauces. If you want to great,
but it takes some time. And not always are you going to have the freshest tomatoes to
work with. There are great companies out there that all they do is buy tomatoes when theyíre
at their ripest all around the world and they make tomato sauce and put it in a can so we
can use it at home. Why not take advantage of it? Thatís what I do I mean itís just
easier. So weíll add our tomato, this is just diced tomato and tomato sauce. So weíll
add that in there and stir that around and let it simmer for a little while as well so
it can reduce down. And at this point youíre pretty safe to put your beans in there and
to put your corn in there. You donít want to put either of them in before you put moisture
in there otherwise youíre taking the chance of them sticking to the pan. And burnt beans
no one really likes that taste and it smells even worse. So weíll get our corn in there.
And youíll notice that I reserved a little bit of the vegetable stock and a little bit
of the tomato product. That way you can adjust your consistency a little bit later. After
we get all of our beans in there if you find that you want it a little bit thinner youíve
still got some vegetable stock and tomato product. So weíll get some beans in there.
As you can see it looks like weíre going to want it a little bit thinner. ñQuestion
from audience: Can you substitute other beans? Answer: Of course, by all means. If you have
cannellini beans sitting around in the closet, if you have ñ it doesnít matter. If you
have baked beans you could probably use those. I would recommend rinsing them off just to
get some of the BBQ taste off of there, but itís chili throw it in there. So obviously
this, the longer it simmers the better itís going to be. Just like any chili youíve made
at home before. The longer it goes the more those spices open up, the better the flavors
are all going to be. So weíll just let this continue to simmer and I promise you that
the chili you get to try will have simmered a lot longer than this. One little trick you
can do as well is- if youíre at home and you notice itís a little bit cold outside
and you wanted a little bit more stick to your ribs feel to it, a lot of people have
those immersion blenders, the little stick blender, we call it a boat motor in the kitchen.
Plug it in, put it in there, just give it a few little taps and spin around with her
and what youíre going to do is puree some of those beans and itís going to thicken
it up and itís going to give it a lot heartier feel. Thatís one of the tricks we do at the
cafÈ and other areas where you can get a ton of flavor and that good hearty feeling
out of foods but you donít have to put a ton of salt in there or a ton of fat in there.
If you notice in this much soup, it would take me days to eat this, probably a week
to eat that, and there is about a tablespoon or maybe a bit more of olive oil and never
once did I reach for the salt. So I think youíll find that when you taste that out
there itís not something that necessarily needs a whole bunch of salt added to it.

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