Friday, January 29, 2010

F2: Vegitarian Chili

Participants in this weeks Feast are as follows:

If you don't know what Friday's Feast is all about, please read the Friday's Feast page for a more detailed explanation. If you want to join in on the feast— be sure to leave a comment and include the URL to your post so I and others can know of your contribution. Also, if you want to see a particular topic— feel free to suggest it as well (I'm always looking for new inspirations).

For the past couple of years one of my fellow church members has been making a vegetarian chili recipe for our annual Chili Fest. Everybody seems to love this recipe and they were more than gracious in sharing what they have. Serves 8.

With inspirations from D…

Vegetarian Chili:
3/4 cup olive oil
2 whole zucchini 1/2 inch dice
2 whole onions 1/2 inch dice
4 cloves garlic finely chopped
2 large red bell pepper 1/4 inch dice
1 can Italian plum tomatoes, 35 oz. with juice
1 1/2 pounds ripe plum tomatoes 1 inch dice
2 tablespoons chili powder
1 tablespoon ground cumin
1 tablespoon dried oregano
1 tablespoon dried basil
2 teaspoons ground black pepper
1 teaspoon salt
1 teaspoon fennel seed
1/2 cup fresh Italian parsley chopped
1 cup canned red kidney beans drained
1 cup canned chickpeas drained
1/2 cup fresh dill chopped
2 tablespoons fresh lemon juice
optional garnish
1 cup sour cream
2 cups monterey jack cheese grated
4 slices scallions white and 3" green
  1. Heat 1/2 cup of the oil in a large skillet over medium heat. Add the zucchini, and saute until just tender, 5 to 7 minutes. Transfer the zucchini to a large flameproof casserole or dutch oven.
  2. Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions, garlic, and bell peppers. Saute until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.
  3. Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil oregano, pepper, salt, fennel seeds, and parsley. Cook, uncovered, stirring often, for 30 minutes.
  4. Stir in the kidney beans, chick-peas, dill and lemon juice; cook for another 15 minutes. Stir well, and adjust the seasonings to taste. Serve with bowls of sour cream, grated cheese, and sliced scallions alongside.

Note: You can make this with all canned tomatoes when fresh were not handy. Also, I like to add 1/2 - 1 cup chopped raisins It is also good with some unsalted cashews added. I also cut the chili powder in half.

Because next month also has Valentine's Day, the topic for the entire month will be "Love is in the Food". Here are some possible ways of interpreting this…

  • Talk about a Valentine's date you went on that involved food.
  • Does love "really" go into cooking?
  • Talk about some foods you love.
  • Made by Mom with love.

So… if you have anything that relates to this topic, be sure to leave a comment and include the URL so I can include you in the next weeks feast. Don't feel obligated to come up with something if you have already written on this topic in the past— your links are always welcome.

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