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Smoky flavors give chili special kick

  • KAT WADE / SPECIAL TO THE STAR-ADVERTISER

    Gunner Woundy’s roasted tomato chili with rice and cornbread, garnished with cilantro.

  • PHOTOS BY KAT WADE / SPECIAL TO THE STAR-ADVERTISER

    1. Slice a chipotle pepper, or 2 or 3 if you like a spicier chili. 2. Slice chicken, or substitute with ground chicken. 3. Finely dice half an onion. 4. Bloom Thai red curry paste and chipotle pepper in some oil. 5. Add onions, chicken and turkey to the pot and coat well with spices. 6. Roasted tomatoes, beans, tomato paste and broth fill out the pot.

  • KAT WADE / SPECIAL TO THE STAR-ADVERTISER

    Gunner Woundy is a student chef who builds flavor in his roasted tomato chili starting with roasted tomatoes, chipotles and curry paste.

Students in Kapiolani Community College’s Nutritional Cuisines class requires students to create dishes tailored for restricted diets, including a delicious roasted tomato chili. Read more

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