Tuesday, September 13, 2011

Two bowls of Chili

Black Bean Chili  a Roots favorite...
2 teaspoons olive oil
½ cup onion, chopped (from Schaner Farm via the Little Italy Farmers Market)
½ cup mild chile (such anaheim or pasilla - lots of options from Suzie's Farm),  chopped
1 teaspoon ground cumin
1 teaspoon dried oregano (dry your own from Schaner or Suzie's Farm)
cayenne to taste (start with a pinch, if you're wimpy; up to 1/2 teaspoon if you like it spicy)
1½ teaspoon paprika
3 large cloves garlic, minced (from Schaner or Sage Mt Farm)
¾ cup tomato, fresh chopped or crushed canned in glass
juice of ½ an orange (from the Schaners)
3 cups cooked black beans
salt to taste

Sauté the onion, chile, and spices in the oil with a few pinches of salt in a pan on medium heat until soft, about 10 minutes, stirring (do not brown). Add garlic and tomato and cook for 2 minutes. Add orange juice and beans with their liquid and cook uncovered for 15 minutes. Salt to taste.

Garnish Options: crema, cheddar or jack cheese (from Spring Hill), avocado, cilantro, green onions

Simple Vegan Chili
½ tablespoon olive oil
½ cup yellow onion, chopped
½ cup celery, chopped
1 teaspoon cumin, ground
¼ teaspoon cayenne
3 cups diced tomato (fresh or canned)
3 cloves garlic, minced 
3 cups cooked kidney beans, drained or with liquid if you want it soupier
salt to taste if using fresh tomato and cooking your own beans.

In a large pot, saute onions and celery in oil over medium heat, stirring occasionally until onions just begin to soften, about 3 minutes. Add the rest of the ingredients and bring to a simmer.  Great served next to corn bread.

Add other ingredients: corn, greens, or sauteed carrots or zucchini.
Add or sub other beans: black beans, black-eyed peas, garbanzo beans… 

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