Vegetarian Chili
from College Cooking: Feed Yourself and Your Friends
1 onion
1 red pepper
2 stalks celery
1 clove garlic
1/4 cup water
2 small zucchini (about 1 lb)
salt and pepper
6 oz. tomato paste
2 tbs chili powder
28 oz. cans diced tomatoes
28 oz. cans diced tomatoes
30 oz. canned kidney beans
Dice the onion and cut the pepper and celery into bite-sized pieces and throw it all into a large pot - maybe somewhere around 5 quarts. Peel the garlic and finely chop it and add it to the pot as well as the water. Cook it all over medium heat for about 5 minutes, stirring occasionally. Cut the zucchini into bite-sized pieces (I usually quarter it) and add it to the pot and cook everything for another 10 minutes.
After, season with salt and pepper. Add the tomatoes, tomato paste, chili powder, and undrained kidney beans. Cook it all over low heat for 45 minutes for everything to meld together. You don't need to cover it (so it will thicken) and you don't really need to watch it because it is over low heat. Just stir occasionally. Add more salt, pepper, or chili powder if you want. You're done!
Música! Here is Sweet Thing's "Change of Seasons" (read: SUMMER is SO CLOSE):
Carle, Megan, and Jill Carle. "Vegetarian Chili." College Cooking: Feed Yourself and Your Friends. Berkeley, CA: Ten Speed, 2007. Print.
Dice the onion and cut the pepper and celery into bite-sized pieces and throw it all into a large pot - maybe somewhere around 5 quarts. Peel the garlic and finely chop it and add it to the pot as well as the water. Cook it all over medium heat for about 5 minutes, stirring occasionally. Cut the zucchini into bite-sized pieces (I usually quarter it) and add it to the pot and cook everything for another 10 minutes.
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| so many yummy veggies |
After, season with salt and pepper. Add the tomatoes, tomato paste, chili powder, and undrained kidney beans. Cook it all over low heat for 45 minutes for everything to meld together. You don't need to cover it (so it will thicken) and you don't really need to watch it because it is over low heat. Just stir occasionally. Add more salt, pepper, or chili powder if you want. You're done!
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| the flavors are melding |
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So obviously this recipe is not exactly labor intensive (especially compared to risotto) which is awesome. As for the ingredients, you do not need to have exactly what is called for - just use whatever you have... yellow peppers, green peppers, any amount of zucchini, go crazy. And you can just buy fresh tomatoes and dice them yourself, 3-4 tomatoes should do the trick. As for the chili powder, I'm not a big fan of really spicy foods, but even I add a little more than the 2 tablespoons. Not too much more, mind you, but just enough.Música! Here is Sweet Thing's "Change of Seasons" (read: SUMMER is SO CLOSE):
Carle, Megan, and Jill Carle. "Vegetarian Chili." College Cooking: Feed Yourself and Your Friends. Berkeley, CA: Ten Speed, 2007. Print.
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