I am not a vegetarian because I love animals. I am a vegetarian because I hate vegetables.
Yields approximately 5-6 servings
Cook time 1 hour
2 tablespoons vegetable oil
1 can of diced tomatoes, unsalted
1 can kidney beans
1 can black beans
1 yellow squash
1 yellow onion
2 cloves garlic
3 stalks celery
1 red pepper
1 bunch scallions
*Ingredients are flexible. Use your favorite vegetables and beans. Without the greek yogurt this recipe could be vegan. I wouldn't understand not using some dairy. And as you'll see, I didn't include measurements for the spices. The most significant spice is the chili powder but other than that, it's to taste. I wouldn't go too heavy on cloves. Godspeed.
Start with 2 tablespoons vegetable oil and saute the garlic and onions until translucent. Then, add carrots and celery for a couple minutes. Then add the zucchini, squash and red pepper and saute for a couple more minutes. Add the can of tomatoes, corn (drained if it's canned), and beans - one can drained, one can with all the juice. Add the spices. An idea of our spice ratios is: 2 tablespoons chili powder, 2 tablespoons maple syrup 1 1/2 teaspoons cumin, 1 teaspoon salt, 1/2 teaspoons cayenne, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon dried jalapeños, dash of paprika.
Simmer for 30 - 45 minutes depending on how hungry you are and how homogenous you want your chili. If you are antsy to get eating more homogenizing will happen in the fridge overnight. Your leftovers will always be more stewed.
Top with greek yogurt and scallions and serve along side a warm Sourdough Biscuit. These biscuits are superb with the chili -- the garlic and cheddar is delicious on its own and the flavors compliment the spicy veggies. Plus they are quick and easy to boot!
Sourdough Drop Biscuits with Garlic and Cheddar Cheese Adapted from this Tasty Kitchen recipe
Yields millions of biscuits
Cook time 25 minutes
2 cups unbleached all purpose flour
1 tablespoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon sugar
1 heaping teaspoon minced garlic
8 tablespoons butter (cold but smooshable)
1 1/2 cup shredded cheddar cheese
1 1/4 cup sourdough starter
1/2 cup buttermilk
Preheat oven to 350°F.
Blend flour, salt, sugar, baking powder, baking soda, garlic.
Smoosh in butter with a fork (or a pastry cutter if you have it)
Stir in cheese (reserve some for the tops if you want a cheese-y topped biscuits)
In a separate bowl, combine starter and buttermilk
Add the buttermilk-starter mixture to the other ingredients. Stir until it's obvious that you need to incorporate with your hands.
Scoop rounded tablespoons onto parchment paper lined cookie sheets. Adding extra cheese to the tops of biscuits now if it suits you. Also optional, brush the tops with melted butter.
Bake for 12-15 minutes until the tops are a pale golden brown.
Chi-chi-chi le-le-le VIVA CHILE