Green Tomato Chili


So, with it being green tomato season at my house, I’m trying to come up with uses for the big bag of tomatoes I brought in last week, besides fried green tomatoes (which we love, but I did once this week already). As I had nachos on my to-make list this week and was about to start the chili, it occurred to me that maybe I could do that with the green tomatoes, and it came out wonderfully!


1 sweet onion, diced
2 jalapeños, diced
3 large green tomatoes, diced
2 stalks celery, diced
1 T olive oil
2 limes, juiced
IMG_1230a1 t turmeric
1 T chili powder
1 T cumin
6-8 cups cooked beans (I used black and kidney)
1 T raw sugar

Place olive oil, veggies, tomatoes, and lime juice in a large skillet. Sauté over medium heat until all are soft. Add spices and let simmer another minute or two. Mix in beans and heat through.

Because the family was having this on nacho chips, after mine was done, I mashed some of  beans with a hand masher to create a thicker base.

This was delicious!

Black Bean Mexican Mole Chili

Image by Steve Snodgrass on Flickr

We love chili. Generally, I make a pinto or kidney bean version, but this week we had it with black beans and some of the ingredients switched up a bit. What follows is a pressure cooker recipe, but you could certainly do this on the stove top by soaking beans ahead and adjusting cooking time. Sorry for the no pictures of the finished product, but chili is not very photogenic.

Black Bean Mexican Mole Chili

2 lb dried black beans
1 large sweet onion diced
4 stalks celery diced
1/2 pound carrots chopped
1 green pepper diced
1 red pepper diced
2 jalapenos diced
1 large can tomato puree
6-8 cups vegetable “chicken” broth
1/4 cup of cocoa powder
4 T cumin
2 T chili powder
1 T turmeric
3 T olive oil
Salt to taste

Place olive oil in bottom of pressure cooker and heat on medium. Add onions and sauté 3-4 minutes. Add remaining vegetables and sauté an additional 5 minutes. Add all of the dry spices and mix, letting them coat the vegetables. Continue to cook over medium heat for 2-3 minutes. Add remaining ingredients. Mix. Place lid on pressure cooker and bring up to high pressure. Cook for 15 minutes and then allow pressure to come down naturally. If you like your beans more al dente, decrease cooking time to 10 minutes. When pressure releases, check for taste and adjust seasoning where needed.

Serve with sour cream (soy or regular) and dairy or soy cheese if desired. Tortilla chips or cornbread are nice accompaniments.

Vegan Kabocha Squash Chili – Pressure Cooker

I had a day off yesterday, so there was time to play around with a new chili recipe, and this is what came out of that!

1 lb black beans, soaked
1 lb pinto beans, soaked
1 kabocha squash, peeled and cubed
3 red/green peppers, roasted, peeled, and diced
4 tomatoes, diced
3 jalapenos, diced
2 stalks celery, diced
1 large onion, diced
3 T cumin
2 T chili powder
1 large bunch cilantro, minced
Salt and pepper to taste

Place all ingredients except salt and pepper in pressure cooker.  Add water to cover plus 1-2 inches.  Cover and heat on high.  Cook at high pressure for 15-18 minutes and then allow pressure to naturally dissipate.  Remove lid, check beans for doneness, and add salt and pepper to taste.

I served this with homemade guacamole, vegan and regular sour cream, black olives, and tortilla chips.  The kids mostly enjoyed it, though it was a change from our usual chili, which is thicker/richer.  This had more of a brothy texture.  Probably some additional cooking time on the beans would have made them less well shaped, but the soup more integrated.

Mmmm… chili on a fall day!