Monday, August 20, 2012

Meatless Monday: Cajun Chili Cups


2 tablespoons olive oil
1 large onion, peeled and diced
1 green bell pepper, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon chili powder
1 tablespoon ground cumin
2 teaspoons thyme
½ teaspoon cayenne hot sauce
1 bay leaf
2 15 ounce cans diced tomatoes
1 pound Andouille style tofu sausage, sliced
10 ounce box frozen cut okra, defrosted
2 15 ounce cans kidney or adzuki beans, drained
Salt, to taste
18 eggroll wrappers, cut down to 5 square inches
Greek yogurt, for garnish


1. Place the oil in a large stockpot over medium-high heat. Add the onions, celery and green pepper to the stockpot and sauté for 5-7 minutes, or until the veggies have softened considerably and are on the edge of browning. Add garlic and cook 2-3 minutes more.
2. Toss in the diced tomatoes and season with the chili powder, cumin, thyme, hot sauce and the bay leaf. Bring the mixture to a boil and add the sausage, red beans and okra.
3. Adjust seasoning to taste and reduce heat to low. Simmer for at least 45 minutes, preferably longer. The longer the chili simmers the better the flavors will meld.
4. Preheat the oven to 350 degrees. Prepare a muffin tin with a light coating of nonstick cooking spray or oil. Trim the eggroll wrappers so that they will fit inside the muffin tines. Spray or brush the eggroll wrappers with another light coating of olive or canola oil.
5. Place the eggroll wrappers in the muffin tins, pleating the wrappers up the sides of the greased tins so it forms a bowl. Place any extra wonton piece on a baking sheet to make dipping crisps with the leftover strips.
6. Bake the wonton wrapper cups and crisps for 8-10 minutes, or until the cups are crisp and browned. Serve the chili into the wrapper cups. Garnish with dollops of Greek yogurt and extra hot sauce, if desired. Enjoy, using the extra crisps for dipping.