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Cookbooks by Robin Robertson

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The Vegetarian Chili Cookbook

A fun way to serve this dip is what I call “chili parfaits.” Instead of a large serving bowl, use individual dessert glasses and proceed with the recipe, dividing ingredients evenly among the glasses. Your guests will each have their own personal dip goblet.

2 avocados

1 tablespoon freshly squeezed lime juice

1/4 teaspoon salt

1/8 teaspoon cayenne

2 cups prepared chili, warmed

1 cup salsa

1 (4 ounce) can diced green chiles

1/2 cup sliced ripe olives

1/2 cup shredded soy cheddar cheese

Tortilla chips

Halve and pit the avocados and scoop into a food processor. Add the lime juice, salt, and cayenne, and blend until pureed. In a serving bowl (preferably clear glass) spread half of the chili in a layer, followed by the salsa. Layer the avocado mixture onto the salsa layer and top with a layer of the remaining chili. Spread the diced chiles, olives, and shredded cheese over top and serve with tortilla chips.

6 servings

Chili Couscous Pie

This casserole can be assembled in advance and popped into the oven later on. While it bakes, you can make a salad, set the table, and suddenly dinner’s ready! I like to put out bowls of salsa and sliced black olives as toppings.

2 1/2 cups water or vegetable stock

2 cups couscous

2 cups shredded soy cheese

3 cups prepared chili

1/2 cup finely minced onion

1 (4 ounce) can diced green chiles

Bring water to a boil in a saucepan. Stir in couscous, cover, and remove from heat. Allow to sit for 5 minutes, then spread couscous in the bottom of a lightly oiled baking dish. Sprinkle couscous layer with half the cheese and then top with all of the chili. Top with onion and diced chiles, and add a layer of remaining cheese. Bake at 350° for about 30 minutes or until bubbly. Let stand for 5 minutes before serving.

4 to 6 servings

Pumpkin and Black Bean Chili

The vivid color contrast of the black beans and bright orange pumpkin makes this chili a perfect party food at Halloween time. Make it the centerpiece of your buffet table by serving it in a large hollowed-out pumpkin or an old cast iron "cauldron." (From The Vegetarian Chili Cookbook by Robin Robertson, Harvard Common Press.)

2 pounds pumpkin or butternut squash, peeled and seeded
1 tablespoon safflower oil
1 large onion, chopped
1 garlic clove, minced
1 jalapeño chile, minced
2 large tomatoes, chopped
1 cup water
1 cup apple juice
1/4 cup tomato paste
1/4 cup chili powder (commercial or homemade)
1 teaspoon salt
1/8 teaspoon cayenne
3 cups cooked black beans

Cut pumpkin or squash into 1/2-inch chunks. Set aside. Heat oil in a large chili pot. Add onion, garlic, and jalapeño. Cover and cook over medium heat, stirring occasionally, until softened, about 5 minutes. Add tomatoes, water, apple juice, tomato paste, chili powder, salt, and cayenne, and stir well. Bring to a boil, lower heat, cover, and simmer until pumpkin is tender, about 30 minutes. Add beans to chili pot, and add more water if chili is too thick. Cover and continue to simmer about 15 minutes to blend flavors. Serve accompanied by your choice of garnishes or toppings.

6 servings

Backyard Barbecue Chili

The smoky sweetness of the barbecue sauce adds a rich taste to this flavorful chili. To keep in the backyard barbecue spirit, serve it with coleslaw, corn chips, and other picnic fare, even it it's snowing outside. (From The Vegetarian Chili Cookbook by Robin Robertson, Harvard Common Press.)

1 tablespoon safflower oil
2 medium onions, diced
1 small red bell pepper, diced
3 large tomatoes, diced
2 cups tomato puree
1 cup bottled spicy barbecue sauce
1/4 cup chili powder (commercial or homemade)
1 teaspoon hot sauce
1 teaspoon light brown sugar
Salt and pepper to taste
1 pound cooked ground meat alternative
2 cups cooked kidney beans

Heat oil in a large chili pot over medium heat. Add the onion and bell pepper and cook, covered, for 5 minutes, or until softened. Stir in the tomatoes, tomato puree, barbecue sauce, chili powder, hot sauce, sugar, and salt and pepper to taste. Bring mixture to a boil, adding water if mixture is too thick. Reduce heat to low and simmer, covered, stirring occasionally, for 15 minutes. Add ground meat alternative and beans and cook 15 minutes longer.

6 servings

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