Monday, February 15, 2010

Dark Days Challenge week 13 - Vegetarian chili



Chili is one of those things that is always vegetarian in my house. Even though I am no longer a vegetarian, the veggie version is just so good that I see no reason to make it with meat. This is the first time I've ever made it from scratch (I confess I love the Fantastic Foods box mix!) and it came out quite well.

For a base I used onions, green pepper (frozen from last year's farmers market) and carrots. For tomato goodness I used the last of the stewed tomatoes from the freezer - boy, do I wish I'd put up more of those! For beans I used 5 different dried varieties from local growers Pop and Judy (these were Pink Floyd light red kidneys, Red Ryder dark red kidneys, calypso, black turtle, and appaloosa beans.) I added corn (frozen) for taste and texture. I topped the chili with shredded raw milk cheddar cheese from Meadow Maid.

Everything was local, except for salt, pepper, and chili powder. Making this chili was an all-day venture, but it yielded 3+ quarts, so there was plenty left over to freeze for a snowy day!

1 comment:

livinginalocalzone said...

I had veg chili over the weekend, and it was delicious. I agree, it is very flavorful and satisfying, yet so simple as well. Tomatoes - I only did a few jars of stewed tomatoes because it was a rotten season for them - like you, I'm wishing there were more!