Vegan Chili With Okra Recipes

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MATT'S BEAN CHILI WITH OKRA



Matt's Bean Chili with Okra image

While away from home, my husband learned how to cook. The one thing that he prides himself the most on is his chili with okra. I do have to say that even the mention of it makes my mouth water. There isn't a special ingredient or really anything unusual about the dish. It's just good.

Provided by Kitty

Categories     Soups, Stews and Chili Recipes     Chili Recipes     Beef Chili Recipes

Time 3h10m

Yield 10

Number Of Ingredients 15

1 pound ground beef
1 pound okra, cut into bite-sized pieces
2 large eggs, beaten
2 cups all-purpose flour
1 (14.5 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can red kidney beans, rinsed and drained
2 (10 ounce) cans diced tomatoes
1 (10 ounce) can whole kernel corn, drained
1 tablespoon ground cinnamon
1 tablespoon ground cumin
1 tablespoon chili powder
1 tablespoon crushed red pepper
2 teaspoons brown sugar
2 teaspoons salt, or more to taste
2 cups vegetable oil for frying

Steps:

  • Heat a large stockpot over medium-high heat. Cook and stir ground beef in the hot pot until browned and crumbly, 5 to 7 minutes.
  • While the beef is browning, coat okra in beaten eggs and toss in flour. Set aside.
  • Drain and discard grease from the beef. Stir black beans, kidney beans, tomatoes, corn, cinnamon, cumin, chili powder, cayenne, brown sugar, and salt into the pot. Bring to a boil; continue to boil for 30 minutes. Reduce heat, cover, and let simmer for 2 hours.
  • While chili simmers, heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry okra in the hot oil until browned, about 5 minutes, working in batches as needed. Set fried pieces on paper towels to drain and let rest.
  • Serve chili in bowls with fried okra on top for a nice added crunch.

Nutrition Facts : Calories 358.7 calories, Carbohydrate 45.1 g, Cholesterol 65.6 mg, Fat 12.1 g, Fiber 9.4 g, Protein 18.6 g, SaturatedFat 3.2 g, Sodium 938.2 mg, Sugar 4 g

OKRA CHILI



Okra Chili image

Provided by Roger Mooking

Categories     main-dish

Time 2h5m

Yield 4 servings

Number Of Ingredients 18

1 tablespoon cumin seeds, ground in a mortar and pestie
1 tablespoon garlic powder
2 teaspoons ground paprika
1 teaspoon chile flakes
1 teaspoon coriander seeds, geound in a mortar and pestie
2 tablespoons vegetable oil, divided
2 1/2 pounds ground beef
1 (12-ounce) bottle dark beer, divided
1 sweet onion, diced
2 cloves garlic, chopped
1 red bell pepper, seeded and diced
1 1/2 cups fresh okra, cut into 1/2-inch thick slices
1 to 2 canned chipotle peppers in adobo sauce
1 (14.5-ounce) can diced tomatoes
2 cups low-sodium beef stock
1 (14-ounce) can red kidney beans, drained and rinsed
1/4 bunch fresh cilantro, stems chopped and leaves picked
Kosher salt and freshly ground black pepper

Steps:

  • For the spice mix: In a small bowl, mix to combine the ground cumin seeds, garlic powder, paprika, chile flakes, and ground coriander seeds.
  • For the chili: Heat 1 tablespoon of the vegetable oil in a cast-iron pan over medium-high heat. Add the ground beef to the pan and cook, stirring frequently, until the moisture has evaporated, and the beef is browned. Drain the beef of any fat that has rendered, and deglaze the pan with half of the beer.
  • In a separate pot, add the remaining tablespoon vegetable oil, and add the onion, garlic, peppers, and okra, and saute over medium-high heat. Sprinkle over the chili spice mix, and the chipotle pepper, stirring to combine. Deglaze the pot with the remaining beer, and add the browned beef.
  • Add the diced tomatoes, and stock, and then bring everything to a boil. Place the lid over the pot, and reduce the heat to a simmer. After 1 hour, add in the kidney beans, and cilantro stems. Keep cooking for another 30 minutes over low heat.
  • Adjust the chili's seasonings with salt, and black pepper, to taste. Switch off the heat and garnish with the cilantro leaves.

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