Once in a while, I pull out a 'recipe' that's no-fail, nourishing and guest-worthy, and whose only requirement is to get creative. Do you have some of those? They are golden on stressful days or when your head's not in the game. You don't have to dig deep...they're right there within you and for you...waiting for these very moments.
This is such a simple recipe. For one, much of the time it is cooking away in a large covered pot, dutch oven, or even a slow cooker. Secondly, it needs ingredients that you likely have hanging around. And it's okay that those same ingredients have seen better days (head nod to the limp and blanched-out celery and dried-out carrots in your refrig crisper) or have yet to make an appearance in your culinary adventures (always wondered what I was going to do with that can of Little Pink Beans I got at Shoprite's Can Can Sale).
Spotlight your imaginative side as you put this recipe together. After gathering your vegetable medley, showcase your knife skills as you chop! Then it's everything-into-the-pot: veggies, spices, beans, tomatoes, and broth. In less than an hour you will have a splendidly thickened stew we call chili. Yes! Topped with sour cream, sliced avocado, or shredded cheese, this is one riffed recipe that you can repeat again and again and it will never be quite the same. Yay! That's your good news for today :)
Notes
1. I used a Dutch oven but any large pot with a lid will do.
2. Use what you have around for the vegetable medley: Fennel, zucchini, yellow squash, frying peppers, on-their-way-out-tomatoes, etc. Throw some chopped spinach in at the end!
3. The blend of spices and herbs is your decision. Hot and spicy demands more smoked paprika or maybe some chipotle pepper or red pepper flakes. Are you a cilantro fan? Go ahead, add a bit :) If your taste profile is more bland, dial down the spice amounts.
4. I used a can of Black beans and a can of Little Pink beans. Use what you have.
Notes
1. I used a Dutch oven but any large pot with a lid will do.
2. Use what you have around for the vegetable medley: Fennel, zucchini, yellow squash, frying peppers, on-their-way-out-tomatoes, etc. Throw some chopped spinach in at the end!
3. The blend of spices and herbs is your decision. Hot and spicy demands more smoked paprika or maybe some chipotle pepper or red pepper flakes. Are you a cilantro fan? Go ahead, add a bit :) If your taste profile is more bland, dial down the spice amounts.
4. I used a can of Black beans and a can of Little Pink beans. Use what you have.
DIY Vegetarian Chili
(mentor recipe here)
Yield: 4 substantial servings
Ingredients and Directions
One or two carrots
One or two celery ribs,
One bell pepper (your color)
One onion (any kind or color; or a couple scallions, shallots, big bunch of chives)
Set the burner heat to medium. Chop above ingredients into small pieces and with a swirl of olive oil (or coconut oil) in a dutch oven or large pot (with a lid), add these pieces. Stir to combine, adding a bit of salt to taste, if you'd like. Continue cooking with an occasional stir until the vegetables are fragrant and slightly softened, about 10 minutes. Turn down heat if ingredients are charring.
Add in the following herbs and spices and stir until well combined:
a couple cloves of garlic (or use garlic powder)
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon oregano
Add in the following:
1 large can (28 ounces) of diced tomatoes with juices
1 can (15 oz.) of black beans, rinsed
1 can (15 oz.) of another type of bean (red, kidney, cannellini, etc.), rinsed
1 bay leaf or two
2 cups or vegetable broth or water
Cook your chili over medium heat, covered, for approximately 30 minutes. Adjust the heat, if necessary, so that the chili is simmering to allow the vegetables to soften and flavors to blend.
Remove chili from the heat. Uncover and take out a heaping cup or so of the chili and transfer to a blender. Blend until smooth and then return it to the pot. This step gives the chili the texture you expect...that this recipe has been cooking all day long! (Alternatively, use a potato masher right in the pot to achieve the same results.) Add extra broth if necessary.
Serve garnished with cilantro, lime juice, or place over rice, or in my case, alongside roasted sweet potato rounds and avocado.
Voila!
(mentor recipe here)
Yield: 4 substantial servings
Ingredients and Directions
One or two carrots
One or two celery ribs,
One bell pepper (your color)
One onion (any kind or color; or a couple scallions, shallots, big bunch of chives)
Set the burner heat to medium. Chop above ingredients into small pieces and with a swirl of olive oil (or coconut oil) in a dutch oven or large pot (with a lid), add these pieces. Stir to combine, adding a bit of salt to taste, if you'd like. Continue cooking with an occasional stir until the vegetables are fragrant and slightly softened, about 10 minutes. Turn down heat if ingredients are charring.
a couple cloves of garlic (or use garlic powder)
2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons smoked paprika
1 teaspoon oregano
Add in the following:
1 large can (28 ounces) of diced tomatoes with juices
1 can (15 oz.) of black beans, rinsed
1 can (15 oz.) of another type of bean (red, kidney, cannellini, etc.), rinsed
1 bay leaf or two
2 cups or vegetable broth or water
Cook your chili over medium heat, covered, for approximately 30 minutes. Adjust the heat, if necessary, so that the chili is simmering to allow the vegetables to soften and flavors to blend.
Remove chili from the heat. Uncover and take out a heaping cup or so of the chili and transfer to a blender. Blend until smooth and then return it to the pot. This step gives the chili the texture you expect...that this recipe has been cooking all day long! (Alternatively, use a potato masher right in the pot to achieve the same results.) Add extra broth if necessary.
Serve garnished with cilantro, lime juice, or place over rice, or in my case, alongside roasted sweet potato rounds and avocado.
Voila!
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