Wednesday, September 15, 2010

Very Veggie Chunky Chili

The temperature is finally starting to cool down a bit. College football season has begun. Labor Day has passed. Less than two months till the New York City Marathon. The days are getting shorter. Apple season is close.

All of these things make me think of one thing: a big pot of warm chili. (Now, I'm sure in some parts of this country my recipe doesn't qualify as chili, but, this is my kitchen so it's chili!)

Monday night I came home from work, cut up veggies, drained cans of beans, added tomatoes and a few herbs and spices and let the pot simmer for a couple hours all so we could have a great dinner Tuesday night.

And it was worth it!

Very Veggie Chunky Chili
1 - 28oz can of diced tomatoes (low sodium if you can find it)
1 - 15oz can black beans, drained and rinsed
1 - 15oz can red kidney beans, drained and rinsed
2cups chopped veggies (zucchini, squash, red, yellow and green peppers, onion)
ketchup to taste (a little less than 1/4 cup)
1tsp extra virgin olive oil
1tsp dried basil leaves
1/2tsp chipotle powder
ground pepper to taste
Avocado (optional, for garnish)

1. Add chopped veggies and EVOO in a medium sized soup pot and cook veggies until soft.
2. Add remaining ingredients, mix together
If making the day you're going to enjoy, skip to #7, if making a day ahead, follow 3-6.
3. Let simmer for approximately 1 hour
4. Let cool and refrigerate overnight
5. Reheat on the stove and let simmer, stirring occasionally to heat thoroughly.
6. Garnish with avocado and enjoy!
6. Let simmer for 2 hours
7. Garnish with avocado and enjoy!

(serves 4 - or 2 with leftovers!)

I prefer chili a day or two after it's made so all the flavors meld together, but it definitely works the same day, too. Woody added hot peppers to his as well, but because I prefer not to burn my mouth and throat, I kept it simple. The tomatoes I used didn't have a ton of juice, which made this a thicker chili, which we like. I definitely can't wait to have the leftovers tonight!

This shows two cans of tomatoes, but I only used the Muir Glen Diced
Veggies softening in the pot
My delicious bowl of chili!

What's your favorite chili topping?
workout stats -
10mile bike
3x10 hip abductors
3x10 seated row
3x10 lat pull downs
ankle strengthening exercises


Anastasia said...

That sounds super tasty!

Robyn @ Wannabe Writer Runner said...

I love chili, no matter what time of year. And I love that you can throw anything in it and call it a day. I like to use a tons of veggies and beans and definitely tomatoes. Your's is right up my alley.

Barbara said...

White chilie is good , too and lots of protein... 1 or 2chicken breast , diced to a size you prefer , 1 large bottle salsa ( heat up to you ) and 1 large jar , undrained of the white navy beans. Add whatver veggies you like . This can go in the crock pot all day and dinner's ready when you come home. DO NOT use frozen chicken breast , but they're a little easier to cut up if still a little icy.

Silly Girl Running said...

Oh, YUM! That's looks delicious!

Jennifer said...

Thanks for the recipe!

JLT said...

sounds delish. thanks for reminding me of my favorite thing of the season :)