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Creole chili




Source of Recipe


Canoe


List of Ingredients




6 tbsp. vegetable oil
1 tsp. cumin seeds
1 tsp. mustard seeds
6 medium onions, chopped
1 green bell pepper, stemmed, sliced and/or chopped
1 red pepper, stemmed, sliced and/or chopped
1 yellow pepper, stemmed, sliced and/or chopped
3 jalapeno peppers, stemmed and minced (Note: Wear rubber gloves when handling jalapeno!)
4 cloves garlic, minced
1 ginger root, thinly sliced
3 lbs. fresh okra
3 tbsp. chili powder
3 tbsp. curry powder (garam masala)
3 14 oz. cans red kidney beans, drained
2 51/2 oz. cans tomato paste
1 28 oz. can diced tomatoes, drained
2 1/2 cups commercial salsa (spice level of your choice!)


Recipe



In a heavy skillet, heat oil. Add cumin and mustard seeds, waiting for seeds to pop. Add chopped onions, all peppers, garlic and ginger. Saute for five minutes or until vegetables are tender.
Meanwhile, wash okra (removing stems and ends), then slice into 1/4-inch rounds. Stir into vegetable mixture. Add chili powder and curry powder, mixing in gradually. Add beans, tomato paste, tomatoes and salsa. Bring to a bubbling boil.
Cover mixture and lower heat. Simmer for 2 hours. Serve with Cheddar cheese, shredded cilantro, sour cream or yogurt and thinly sliced green onions. Serves six.