Events

Nurse Loves Farmer

Calendar

« June 2018 »
Mon Tue Wed Thu Fri Sat Sun
        1 2 3
4 5 6 7 8 9 10
11 12 13 14 15 16 17
18 19 20 21 22 23 24
25 26 27 28 29 30  
Monday, 23 January 2012 14:40

The Chili that made me discover I loved Chili

Ingredients:

  • 1 Tbsp Olive Oil
  • 1 onion, chopped
  • 1 cup each, chopped - carrots, celery, red and yellow bell peppers, mushrooms
  • 1 - 2 Cups frozen corn
  • 1 can tomatoes, or 1 Cup chopped tomatoes
  • 1 can mixed beans
  • 1 can black beans
  • 1 can tomato sauce
  • 1 Tbsp cumin
  • 1 tsp curry
  • 1 tsp cinnamon
  • 2 Tbsp oregano
  • 2 Tbsp basil
  • 1 tsp garlic powder

Directions:

Heat oil in a large pot, add onion and carrots - cook until tender.  Add remaining vegetables and cook for another 5 minutes until peppers are tender.  Mix in remaining ingredients and bring to a boil.  Reduce heat and cook for at least 10 minutes longer (or up to 30 minutes) stirring occasionally.

Optional: Add 1 lb of ground beef to oil and onion and brown before adding carrots.  To compensate for the extra 'chunkiness' of the beef, add an additional can of tomato sauce.

This recipe is extremely approximate, we tend to just add whatever vegetables we happen to have on hand, and whatever spices sound appetizing at the moment.  As a child, I seriously disliked chili, and it wasn't until I had grown up that I realized that chili didn't have to be a selection of canned beans and tomato soup (as I was used to). 

Read 1612 times

Login Form

Latest Comments

Popular Blog Posts