I never liked traditional chili. Chili aficionados will tell you that the only true chili contains tomatoes, oil, lots of beef, and lots of hot peppers. However, this chili has always left me feeling bloated and unsatisfied.
I first discovered my recipe (or idea) from my twin sister who spent one summer living in the wilderness of Vermont working to build a new section of the Long Trail. Vegetarian chili was something they made often in the woods since it can feed a lot of people for a very low cost. After that summer, I adopted her idea as my own and improved the dish to what it is today.
I love cooking this up on cold winter nights or rainy days; served with maple corn meal biscuits or Challah, it is the very best meal I can imagine. This would be my meal of choice if I were to dye tomorrow. It is also perfect for those of us living on extremely low budgets! Eat in good health everyone.
Ultimate Vegetarian Chili
1 can corn
1 can kidney beans
1 can chickpeas
1 can black beans (optional)
1 large can of chopped tomatoes
1 large onion
4 cloves garlic
1 sweet potato
1 small head broccoli
10 brussel sprouts cut in quarters
2 links vegetarian sausage (optional)
1 hand full curry powder
1 hand full cumin powder
1/4 hand full ginger powder
1/8 hand full chili powder
1/8 hand full cinnamon
salt and pepper to taste
4 cups water
Chop all vegetables, drain and rinse beans.
Heat 1-2 Tbsp of olive oil in a large pot on medium heat
Dump all of your vegetables and sausages into the pot; season with salt and pepper and saute until they are soft and the onion is cooked through (around 3-5 minutes)
Next add all the spices and toast for 30 seconds
Add all the beans with a little more salt and pepper.
After stirring the entire concoction, add your can of tomatoes and 4 cups of water.
Turn the heat up to high and bring to a boil.
Dov and Dom d'Eustachio |
Enjoy with your favorite friends, Lager, and loaf of bread.
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