Chili

November 16, 2010 at 2:39 am Leave a comment

For a short time, I enjoyed considerable celebrity as a second place finisher in the Marquette County Fair’s chili cook off.  My almost-winning recipe contained…you guessed it..MEAT.  Chicken, in fact, and it is delicious.  But, even if you’re cooking meat-free there’s no reason to deny yourself the spicy goodness of homemade chili.  This is a very, very flexible recipe.

You will need:
Back Row: 2 Tablespoons olive oil, 1 cup to 1.5 cups water, 1 Tablespoon minced garlic, 2 stalks celery (chopped),1 can kidney beans, 1 can diced tomatoes, 1 can black beans
Front Row: 2 Tablespoons Chili Seasoning (recipe from allrecipes.com, or buy a packet) green pepper, an onion, half a jalapeno, 1/2 a cup of frozen corn kernels, 1 can tomato paste, 12 or so ounces chickpeas (canned is fine), 6 oz soy chorizo.
Not pictured: Optional garnishes: cheese, green onions, sour cream, plain yogurt etc.  And/Or a carb to serve with, like spaghetti noodles or rice.

Begin by sauteeing your chopped onion (I used half of a large onion) in olive oil on medium heat.

As you chop, add in your celery

Green Pepper and jalapeno (be sure to wash your hands after you chop your jalapeno!)

Add in your soy chorizo.  I pre-crumbled mine, but you can easily do this in the pan with your spoon.

Scoot everything to the side and add in your garlic.  Let it cook for about 30 seconds.

Wonderful.  Stir everything together and let the vegetables soften.

While your vegetables soften, begin opening your cans (beans, tomatoes, tomato paste, etc.)  Drain the beans–no one likes nasty bean can juice (I’ve said it once, I’ll say it again) but don’t drain the tomatoes (tomato can juice is fine, even welcome).
As you finish each can, add it to your crock pot (set to low heat).  In no particular order: kidney beans, black beans, chickpeas, tomatoes, tomato paste.

Stir and add the contents of your saute pan. Stir again.

Add in two tablespoons of your spice mix.

Stir and cover, 4 hours on high, 6-8 on low.

When you’re almost read to serve, stir in the frozen corn kernels.

See how much it’s reduced?  Serve with toppings or on its own–any way is delicious.  I served mine over brown rice with a dollop of plain yogurt and shredded cheddar cheese.  Leftovers are great too!  Enjoy!

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