I'm so sorry that I have been M.I.A. for nearly 2 months. After moving to my new apartment I was hit with a bad case of bronchitis. Then, just one week later I got a horrible stomach bug that knocked me out so hard that my parents had to take me to their home to recuperate. So, know that I am feeling better and moved in to my new apartment (pictures to come), I so am glad to be back to blogging!
Some times I feel like sharing my carnivorous life with 3 vegans should be narrated by the late and very great Steve Irwin...The Scene: 3 vegans eating two-bean vegetarian chili and Kate the carnivore sitting with a bowl of the same chili piled so high with cheese. Aunt Nancy is bring in the roasted garlic and lemon chicken.
Narratrator..."Crikey, see how the carnivore's wild eyes take in the three herbivore's with slight distain as they happily eat their two bean vegetarian chili. Now see as the carnivore springs to life as a chicken is brought into the room... look how her jaws pop open and wow... she nearly swallows the chicken whole! The three vegan continue eating calmly as if nothing happened...the carnivore licks her lips and begins to eat her chili."
This chili was the main course at our vegan and carnivore Pre-Thanksgiving dinner and it is also on the menu for Superbowl 2013. It was served with cornbread and cheese and was delicious! Oh, by the way... I hate beans, but it was delicious especially with tons of melty cheddar cheese and topped with cornbread crumbs!
Vegetarian Chili with Two Beansrecipe adapted from Martha Stewart and Everyday Food, May 2010
This is a perfect crock pot recipe. Turn on high for 2 1/2 to 3 hours and
low for about 6 hours.
2 tablespoons extra-virgin olive oil
1 medium yellow onion, diced medium
4 garlic cloves, roughly chopped
1 1/2 teaspoons ground cumin
1 teaspoon chipotle chile powder
Coarse salt and ground pepper
1 medium zucchini, cut into 1/2-inch dice
3/4 cup (6 ounces) tomato paste
1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans or cannellini beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chiles
1 can (14.5 ounces) diced tomatoes
In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. Add cumin and chile powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red, 3 minutes. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper. Top with grated cheddar cheese and serve with cornbread. Serves 6
If you want to make this chili with meat, add in a
little lot ton of meat! I recommend 2 pounds ground beef chuck. Enjoy!