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!
We are participation in a local CSA again this year, bringing home a bushel of fresh, organic vegetables every week. Sometimes, I know just what to do with an item, and other times I find the week going by and there it sits – unused. This week, that was the case for fennel, collard greens, and cabbage. Now, I must admit, I just pitched the fennel. I know! But, time just got away from me. But, I was determined to use the collards and cabbage, so this is what I worked up (last night and tonight) and it met with success as judged by the spousal unit and children.
Sweet and Savory Collard Greens
2 bunches collard greens, washed, stemmed, and cut into medium pieces
3 T olive oil
3 T agave
Sea salt to taste
Coat a frying pan with olive oil. Place the collards inside and toss to coat. Drizzle with agave and sprinkle with sea salt. Cook on medium until wilted. Yummy.
Chili Lime Cabbage
1 head cabbage, cored and quartered
4 T olive oil
Place quartered cabbage pieces on baking pan, with insides facing up. Drizzle each with 1 T of olive oil and juice of 1/4 lime. Sprinkle with chili powder and sea salt. Bake at 350* until tender.
Easy recipes, but they worked out well!
2 lbs black beans (use canned if you prefer)
3 large sweet potatoes peeled and diced
2 medium onions diced
4 stalks celery sliced thin
2 large cans diced tomato (or 4 large tomatoes diced)
1 large bunch cilantro minced
1-2 jalapenos diced
2 T olive oil
5 T cumin
4 T cocoa powder
4 T smooth peanut butter
Soak beans overnight in large pot of water (or use quick soak method). The next afternoon, replace water with fresh to about 1 inch above beans and place on high heat until boiling. Reduce heat slightly and begin to simmer. You get to skip this whole step if using canned beans. In that case, just rinse the beans and place them in the pot with water to just over the level of the beans.
In a frying pan, place 2-3 T of olive oil, diced onions, diced jalapeno, and celery. Heat to medium high while stirring frequently until vegetables have softened and the onions become translucent.
In your large pot, add the sauteed vegetables, the spices, and tomato. Stir and simmer until beans are near cooked, then add sweet potato, chocolate, and peanut butter and finish cooking. How much longer you cook after everything is soft is up to you. More cooking will break down the texture of the beans and potatoes, which will thicken the soup into a more creamy consistency. Less cooking will result in a chunkier chili.
Serve with sour cream and grated cheese (vegan or non) and maybe some rice or cornbread.