Easy 'Ulu Chili
Easy ʻUlu Chili
Need some comfort food? Warm up with this breadfruit chili made by the students at Kealakehe HS Culinary Arts Program. It's also yummy, hearty, & healthy!
12 oz mature ʻulu (peeled, cored, and par-cooked)
1 tbsp olive oil
1 med. Onion, chopped
1-2 garlic cloves, minced
1½ cup vegetable stock
2 carrots, diced
1 red bell pepper, diced
1½ tsp chipotle powder
1 can low sodium tomato sauce
1 can low sodium diced tomatoes
½ cup cilantro, chopped
1 can low sodium kidney beans
12 oz corn, fresh or canned
2 tbsp ground cumin
2 tbsp chili powder
Defrost ‘ulu by steaming 10-15 minutes or until fork can be inserted all the way through.
Once cool, cut into ½-inch cubes and set aside.
Heat oil in a large stock pot over medium heat. Add onion and garlic and saute for 2 minutes.
Add half of the stock to pot, reserve the rest for later. Add carrots, bell pepper and chipotle.
Simmer over low heat, uncovered for 15 minutes, stirring occasionally. Add remaining stock, ‘ulu and rest of ingredients and simmer uncovered for 10 minutes.
Serve hot with sour cream, grated cheese and avocado. (For a vegan option, you can use vegan sour cream and vegan cheese)
Want another chili recipe? Try Grandpa Bill's Green Chili with ʻUlu Flour with Grandma Orlindaʻs 20% ʻUlu Flour Tortillas.
For all you chili lovers out there this chili will hit the spot. This chili is a great vegan option for vegans as well as everyone else. This dish incorporates many vegetables in it and provides a very tasty chili as well. Slightly on the spicier side, you will get a nice kick of heat from the cumin spice in the dish. The ‘Ulu is a wonderful surprise in the dish which gives off a great starchy taste. Some prep work goes into this dish, having to wash and cut up all your vegetables, but the cook time is extremely fast. This dish is very liquid, so cornstarch was necessary to thicken the chili to thicker chili like consistency. The taste and flavor of the chili was very good.