Tag Archives: chili

Just another Meatless Monday


1 pound dried beans, picked over and rinsed
1 large onion, quartered and/or
2 garlic cloves, crushed and/or
2 bay leaves

1. Pick, rinse and soak the beans in enough water to cover plus an inch or two (a bowl with a wider top will need less surface water then on that is narrow but deep). Soak for 8 hours or overnight. If it’s warm and you don’t have AC, soak them in the fridge or you’ll get some fermentation going….. Theoretically they’re still edible, but there are texture and flavor issues…
2. Drain the beans place them in a 5 or 6 quart slow cooker. Add (or not) the onion/garlic bay leaves. Add enough water to cover – 6 – 8 cps.
3. Cover and cook on high 8 – 12 hours, depending on the type and age of bean.
Robin Robertson. Fresh from the Vegetarian Slow Cooker. Harvard Common Press: 2004. p. 95.

Fresh from Veg Kitchen

Butternut Squash Chili

1 Tablespoon olive oil

1 small onion (or equal amount of onion-ness), chopped

3 cloves of garlic, smooshed

1 ½ pound butternut (or other winter) squash, peeled and cubed – it comes ready to use in frozen form…frozen butternut squash

3 stalks celery, chopped

2 Tablespoons chili powder

1 teaspoon cumin

4 cups cooked pinto beans (2 cans drained and rinsed)

1 28-ounce can diced tomatoes

2 cups broth or water

1 teaspoon salt

  1. In large pot, sauté onion until soft over medium heat. Add garlic and sauté 30 seconds more.
  2. Add the squash and celery, continue sautéing until celery is soft and some of the squash is a little brown.
  3. Add the chili powder and cumin and toss and heat another minute – it should smell divine.
  4. Add the beans, tomatoes, broth and salt. Give it a good stir.
  5. Raise the heat to high and bring it to a boil. Then lower the heat to keep it at a good simmer. You might (probably) have to do the partially covered thing with the lid. Simmer for 30 – 4o minutes.

Adapted from a recipe submitted by Anne Marie Rossi in edibleBoston, No. 31, Winter 2014. p. 31.


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Slow Chili

It’s turned out to be a slow cooker kind of week.


1 tablespoon oil

1 small onion, diced

2 garlic cloves, smooshed

2 tablespoons chili powder

1 jalapeno pepper, seeded and chopped

1 14.5 can crushed tomatoes (sometimes I used the diced tomatoes, and when there’s a sale or I’m in a hurry or feeling rushed, a can of diced tomatoes with jalapeño already in it and skip the buying and chopping.)



3 cups cooked white beans, drained and rinsed (2 of what used to be 1 pound cans, now they vary between 15.5 oz and 14 oz and some brands have significantly more bean juice then others; it’s easy to cook your own if you’re planning to have beans in the week ahead….)

1 16 oz can hominy, drained and rinsed

1 ½ cups water

½ teaspoon ground cumin

½ teaspoon dried oregano

1 teaspoon salt

½ teaspoon ground black pepper

(2 tablespoons chopped fresh cilantro – I’m not crazy about cilantro and you have to buy it by the whole bunch, which is WAY more the 2 tablespoons and then you can either spend your week watching it wilt into a long slow death OR keep chopping and adding it and making everything you eat taste the same, still not crazy for the taste sort of way. This is my cilantro stand. You are entitled to your own cilantro opinion. Cook for yourself.

Not to sound contrary, BUT  if I had a garden, I’d grow cilantro for the seeds  – a/k/a/coriander – and then I’d have a few sprigs for things like this, and I wouldn’t be spending cash money to make compost.)



  1. Heat the oil over medium heat. Add the onion and cook until softened, 3-5 minutes.
  2. Add the garlic, cook 1 minute more.
  3. Add the chili powder and cook until fragrant, about 30 seconds more.
  4. Scrape this flavor base into a 4 – 6 quart slow cook.
  5. Add the jalapeno, tomatoes, beans, hominy, water, cumin, oregano, salt and pepper.
  6. Stir to blend.
  7. Cover.
  8. Cook on LOW 6-8 hours.
  9. 9.   Come home to one great smelling kitchen….
  10. 10.               Taste. Adjust seasonings. Add cilantro (or not). Enjoy!


Adapted from Robin Robertston. Fresh from the Vegetarian Slow Cooker. Harvard Common Press: Boston. 2004. p. 69.


Fresh from the Vegetarian Slow Cooker

Fresh from the Vegetarian Slow Cooker



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Wednesdays were Chili Nights

and not just in the winter when the cold wind blows. Wednesday nights where chili nights  for my son. I was always trying out chili recipes. A good way to have variation from a basic pantry. This recipe also makes a LOT and it freezes well.


Food To Die For

Food To Die For

Chili with Beer, Miami -Style

1 # ground turkey

3 Tablespoon olive oil

1 ½ Cup trimmed white mushrooms

1 ½ up chopped Bell peppers (she uses a mix of different colored Bells – I use what’s on sale – I actually like red or yellow pepper better for this then green)

1 C chopped sweet onions

2 gloves garlic, minced

2 cans (28 oz) chopped tomatoes with diced green chiles

2 cans (16 oz) red kidney beans

2 cans (16 oz) black beans rinsed and well drained ( or any 2 kidney beans – I like pintos and pink beans. Sometimes I cook them up in my crockpot the day before and ignore the cans altogether)

1 bottle beer (12 oz) (or 2 – the cook may need one while everything is simmering)

3 Tablespoons red wine vinegar

2 Tablespoons chopped fresh oregano or marjoram.

2 tablespoons chopped fresh basil

2 bay leaves (surprisingly, 2 little bay leaves add a lot. You’ll miss them if you leave it out)

1 ½ Tablespoons chili powder

2 teaspoons salt

1 ½ teaspoons ground cumin

Coarsely grated extras sharp cheese

  1. In a large heavy bottomed pan (Dutch oven or in French Doufeu)
    This is the le cruset pan I have that is cast iron with enamel. Mine is in a green that has been discontinued.

    This is the le cruset pan I have that is cast iron with enamel. Mine is in a green that has been discontinued.

    This is the color of my pan - I got it from a warehouse on a sale on a clearance - that's 3 levels of discount and it's still the most money I have spent on a pan.  And I do not chintz on cookware.

    This is the color of my pan – I got it from a warehouse on a sale on a clearance – that’s 3 levels of discount and it’s still the most money I have spent on a pan. And I do not chintz on cookware.

    brown the ground meat in 1 tablespoon of the oil. Drain the meat well and wipe out the pan

  2. Heat remaining 2 tablespoon of oil, over med high heat. Add mushrooms, bell peppers, onions and garlic and cook 5 minutes, until bell peppers are tender.
  3. Stir back in the turkey, tomatoes and their juices, the beans, beer, and everything else before the cheese.
  4. Bring the mixture to a boil.
  5. Reduce heat to medium low (pleasant intermittent burpling noises) and simmer, for 1 ½ hours, stirring occasionally.
  6. Taste and correct for seasoning. Remove the bay leaves.
  7. To serve, ladle into bowls and top with cheese.
  8. This is more flavorful and fragrant then hot spicy – have your favorite hot sauce for the heat seekers.
  9. Serves 8 -10. It also freezes beautifully.

Adapted from Patricia Cornwall and Marlene Brown. Food to Die For. G.P. Putnam’s Sons. 2001. pp. 58-9.

As for the cheese that goes on top of this chili, we usually used some form of Cheddar.

Cheddar Cheese

Cheddar Cheese

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