So here I sit, now in my less creative environment, trying to recollect the happenings of the day and the fun little banter about my veggie chili. Here goes nothing. Meatless Monday obviously came and went and our meatless option this week was veggie chili. The concept was so void to my husband - how in the world could we have chili without meat? My mom hosted a chili cook off last fall (awesome idea, #stealingit) and I opted to make the veggie chili for the girlfriends of my brothers' (mind you I say girlfriendsssss and brotherssss because my brothers all have dated vegetarians at least once in their lifetimes, odd connection huh?). Anyways, I felt that I was more vegetarianly inclined than my mom (sorry mom, I just eat more vegetarian/have had more vegg-head friends). The chili was a hit, several family members agreed that they would almost prefer this to normal chili - done and done.
My mom and I went to the farmers market and picked up some great fresh veggies - I picked up three varieties of zucchini, one of which i found out later is actually a marrow which is more part of the gord family like cucumbers. The golden zucchini i picked up had a milder flavor than that of a normal zucchini and I found the marrow to be a little sweeter than the normal variety. I wanted to incorporate all three in the chili but ended up going with the two "new" zucchini instead of the same ol', same ol'.
Full-o-Veggie Chili
1 Cup each of the following, diced: red pepper, green pepper, golden zucchini, marrow (zucchini like gord, light green and white in color), carrots
1/2 Cup Baby Bella Mushrooms, chopped
1 medium candy sweet onion, chopped
1 TBSP EVOO
1/2 TBSP Garlic
1 TSP Cumin
Salt and pepper to taste
1 Can Diced, Fire Roasted Tomatoes
1 Can Bush's Chili Starter in Texas Medium
1/2 Can Bush's Chili Beans in Sauce (medium)
1/2 Can Black Beans
1 small Can tomato sauce
In large stockpot or dutch oven, heat olive oil. Add onions and cook until softened. Add remaining vegetables in the following order (some will need to cook down longer than others, it is advisable to not add them all together): carrots, red and green peppers, golden zucchini, marrow, mushrooms. Allow all to cook down until soft, add garlic, cumin and salt and pepper. Add lid and allow to simmer for several minutes. Add in the tomatoes, stir and allow to cook for 3 minutes. Add in each of the beans - allow to simmer and for sauce to thicken, keeping the lid on. Add tomato sauce, cook for another 10 minutes. Serve with macaroni noodles, cheese, sour cream and chives.
No comments:
Post a Comment