Sunday, January 11, 2009

Chili - vegetables only

A windy and rainy Sunday, makes you want to stay indoors and cozy up. And well I guess cooking a good chili makes the livin' easy - in spite of the weather. This is a veggie chili (hence the title). It's not too spicy and I've tried to choose the spices so that you can taste each and every one of them - and yet they all add to a great taste combined. I think letting a chili cool overnight in the fridge or even freeze it for later before eating (yep, you should then reheat it) makes the spices even better. Anyway it's just plain good, really healthy and quite cheap too (this cost me about one doller per serving).

For the chili (this yields 8 - 10 servings)I used:
3 tbsp. olive oil
2 yellow onions, chopped
2 cloves of garlic, sliced
2 tbsp. dried oregano
2 tbsp. dried cayenne pepper
1 tsp. ground cumin
1 tsp. fennel seeds
2 chili peppers, sliced (Add extra if you prefere it to be hotter)
3 peppers (red, yellow, green), diced
300 g. zucchini, diced
200 g. yellow corn
2 cans tomatoes, chopped
1 - 2 tbsp. tabasco sauce
400 g. tinned kidney beans
400 g. tinned white beans
400 g. cooked brown beans (soak for 24 hours, then cook)
1 lime, juice only
Add extra water, wine or vegetable broth if you want more "sauce"
Add sugar, ground black pebber, salt for your taste
Chopped fresh coriander and tortilla chips when served

Bon appetit!

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