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Vegetables
Vegetable Chili
2 tbs olive or canola oil
2 large onions, coarsely chopped
2 cloves garlic, finely chopped
1 tbs chili powder
2 stalks celery, diced
2 large carrots, diced
1 sweet red or green pepper, diced
1 can crushed or diced tomatoes
1 cup vegetable broth
2 yellow squash
1 can red kidney beans, drained and rinsed
1 cup frozen corn kernels
2 tbs chopped parsley
½ cup low-fat sour cream
How to cook:
1.
In
a Dutch oven, heat oil over moderate heat. Add onions and garlic;
sauté, stirring, about 7 minutes or until softened and golden. Stir
in chili powder and cook 2 to 3 minutes longer.
2.
Sauté
celery, carrots, and sweet pepper, stirring frequently, 6 to 7
minutes or until softened.
3.
Add
tomatoes and broth; bring to a boil. Add squash, kidney beans, and
corn. Cover and simmer, stirring occasionally, 25 to 30 minutes or
until tender.
4.
Stir
in the parsley and top each serving with sour cream.
Roated
Veggies Chili
500g dried beans, any combination
roasted vegetables
6 plum tomatoes
4 ears corn
1 large onion, diced
2 cloves garlic, minced
2 jalapeno peppers, halved, seeded, and diced
1 tbs fresh oregano
1 tbs fresh basil
1 tsp coarse salt
olive oil for tossing
4 red peppers, quartered and seeded or left whole for grill
For the Soup Pot
1 tbs olive oil
½ tsp cayenne
2 tsp cumin
2 tbs chili powder
3 cups chicken broth
1 tbs tomato paste
Toppings
1 cup grated cheddar cheese
¾ cup sour cream
1 cup chopped red onions
500g sausage meat, browned
Guacamole
How
to cook:
1.
Before
you begin to build chili, sort beans then cover in water 3 inches
deeper than beans. Soak for at least 8 hours or overnight, then
rinse and drain.
2.
Preheat
oven to 450 degrees or grill to high.
3.
Halve
tomatoes, removing and reserving seeds and juice, then dice. Remove
corn kernels from ears with sharp knife, and then scrape again to
remove milk.
4.
In
a large oven pan, place onions, tomatoes, garlic, jalapenos, and
herbs. Separate kernels from milk with a slotted spoon, draining so
as to leave juices behind, and toss with vegetables, spraying or
sprinkling with olive oil to lightly coat. Sprinkle with salt and
toss again.
5.
Place
peppers, skin side up, atop vegetables and place in oven for thirty
minutes, or place whole peppers on grill, turning regularly to roast
all sides. Place pan beside them and cover grill. Vegetables are
roasted when onions are transparent and the vegetables are tender.
Pepper skins will blacken. To facilitate the peeling of skins from
peppers, place them in a paper bag, whole or cut, roll the bag
closed, and set aside until cool.
6.
Meanwhile,
put olive oil in large soup pot at medium high heat; add cayenne,
cumin, and chili powder. Stir about a minute until aromatic. Add
chicken broth and beans and begin to simmer. Add onion, tomato/corn
mixture, corn milk, tomato seeds and juice, and tomato paste. When
peppers are cooled, remove skins and seeds, chop, and add to pot.
7.
Let
simmer covered for at least 1-1/2 hours. If too thin, remove lid and
allow steam to escape; chili will thicken as it continues to simmer.
Add salt and pepper to taste. Top with sausage, onions, cheese,
guacamole, and sour cream
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