Somerset Catering's vegetarian chili
DEAR SOS: The vegetarian chili from the Golden Spur Cafe at the Autry Museum of Western Heritage is fantastic. Any chance to ask the chef for this recipe?
BOB TRIGGS
Granada Hills
DEAR BOB: Hear that sound? That’s all those cowboy cooks that rode the Chisholm Trail hootin’ it up at the big roundup in the sky. Vegetarian chili? From a cowboy museum? But this is good, and even better the next day. It comes from Somerset Catering, which provides the food at the Golden Spur.
Heat the oil in a large stockpot over medium heat. Add the onion, celery, bell peppers and carrots and cook the vegetables until they’re tender, about 15 minutes.
Add the wine, tomato paste, cilantro, lemon juice, chili powder, garlic, cumin, hot pepper sauce, sugar, tomatoes, garbanzo and kidney beans and salt and pepper to taste. Bring the chili to a boil, reduce the heat, cover and simmer until the flavors are blended and the vegetables are tender, 30 to 45 minutes.
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