Veggie chili
Ingredients: kidney beans, onions or leeks, carrots, garlic, chili powder, garam masala (the secret ingredient), chopped squash (crookneck, butternut, acorn, zucchini, any type), beer (optional), tomatoes, s+p
Preparing: Soak your beans overnight. Cook in unsalted boiling water until tender. In a separate pot, saute onions or leeks, garlic and carrots. After a few minutes add 2 tablespoons of chili powder (or up to what you can handle) and 1 tablespoon of garam masala (optional, but the secret ingredient). Add chopped squash of any variety (winter or summer) and your choice of beer. After this boils, add diced tomatoes (fresh or canned), be sure there is enough liquid in the chili, and simmer for hours.
Eating: Always top your chili with fresh accoutrements: grated cheese, sour cream, diced scallions or chives, chopped fresh tomato, matchstick radish, hot sauce.
Dish history: Made this dish for vegetarian, blood type B friends. Also gluten-free, we made cornbread by subbing rice flour for wheat flour.
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