Friday Harbor Chili
Source of Recipe
the web
List of Ingredients
1 small onion, chopped
1 large-ish clove garlic, minced
olive oil
1-2 carrots, grated
1-2 small zucchini, grated
1-2 small yellow squash, grated
1 lg. can tomatoes (30 oz)
1 can kidney beans (we like light red; 15-oz can)
cumin to taste (1+ tsp)
chili powder to taste (1+ tsp)
Recipe
Saute the onion and garlic in 1-2 Tbs olive oil until onion is
translucent (we usually overcook, but this doesn't seem to
matter). Add cumin and chili powder; stir to coat onions. Add
grated veggies and stir some more. Add the kidney beans and
their liquid, and the tomatoes and their liquid (I like to cut up
the tomatoes if they're whole, but if you're not too hungry to let
the chili simmer for a long time, they will fall apart of their own
accord eventually...) Simmer until the veggies are limp, about 30
minutes minimum.
This is really good served with polenta or cornbread.
Serves: about 6
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