20 September 2009

A Non-Jazz Recommendation

My (vegetarian) chili recipe:

1 white onion
1 green bell pepper
3 carrots
3 stalks celery
2 Tbsp. olive oil
1 habanero pepper
1 30 oz can black beans, drained
1 30 oz can pinto beans, drained
1 30 oz can crushed tomatoes
2+ Tbsp. chili powder
2 tsp. ground cumin
1/ tsp. garlic powder
  1. Dice first four ingredients, sweat over medium heat in olive oil.
  2. Mince the habanero (if you desire less heat, remove the seeds). Add to vegetables, continue sweating.
  3. Once vegetables are soft and onions are translucent, add remaining ingredients, simmer over low heat at least 30 minutes.
Serve over white rice, garnish with cheese or sour cream.
Serves 6ish meal portions or 12ish side portions

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