Olympic Chili Champ's Vegetarian Chili Recipe

By Jimmy Casar • •

Our Olympic chili champ is cooking up a vegetarian chili for this weekend’s Health & Fitness Expo.

Jimmy Casar, a Washington, D.C. firefighter, shared his amazing chili recipe with News4 and all our viewers in honor of the 25th Annual Health and Fitness Expo.

Vegetarian/Vegan Chili

Ingredients:

  • 1 package shredded Brussels sprouts
  • 1 package butternut squash, diced
  • 1 bag shredded carrots
  • 1 celery root, peeled and diced
  • 1 yellow onion
  • 1 red onion
  • 3 green peppers
  • 3 red peppers
  • 2 hot peppers(poblano, jalapeno)
  • 1 bulb of garlic, peeled and chopped
  • 1/2 bag of small red beans
  • 1/2 bag of small white beans
  • 1/2 bag of black beans
  • 1 bag of lentils
  • 2 packages of broccoli/cauliflower rice
  • 5 pounds of plum tomatoes
  • 2 packages sliced mushrooms
  • 1 can chipotle pepper in adobo, pureed
  • 1 bunch cilantro, chopped
  • 2 limes, juiced
  • 1 cup dark chili powder
  • 1/4 cup cumin
  • 2 tablespoon granulated garlic
  • 3 tablespoon oregano
  • 2 tablesoon chipotle powder
  • 1 gallon water
  • Olive oil, as needed
Directions:
  1. Soak the beans in seperate containes overnight, then drain.
  2. Preheat oven to 400 degrees. Combine first for ingredients and roast until dark in color, but not burnt.
  3. Add 1 gallonh of water to roasting pan and allow to cool.
  4. Place cauliflower/broccoli rice in a smoker for 2 hours at 250 degrees. If you don't have a smoker, roast until the rice is golden-colored.
  5. Mince the mushrooms and cook in olive oil until completely dry and dark in color.
  6. Dice the onion, red pepper and green pepper into medium-sized pieces. Dice the hot peppers into small pieces.
  7. In a large pot, saute onions and peppers in olive oil until tender. Add garlic and stir constantly for 30 to 40 seconds.
  8. Add all ingredients from steps one through five to the pot. Also add lentils, chipotle pepper puree. Then add seasonings, bring to a simmer and cook until beans are tender.
  9. Remove core from tomatoes and mark the opposite end with an X.
  10. Boil water. Add tomatoes for 30 to 45 seconds or until the skin starts to peel away. Transfer to a bowl of ice and water until cool.
  11. Peel the tomato, remove the seeds and dice into large pieces. Add to chili.
  12. Add cilantro, lime juice and salt to taste. Cook on low for 2 hours.
  13. Adjust seasoning as needed or desired.
If you don't use a smoker, you can use liquid smoke instead. Add one teaspoon at a time until desired flavor is reached.
Enjoy!
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