Alright, I mentioned that I was secretly on a chili mission, and the mission continues on through vegan mofo! This Garden Vegetable Chili is the first recipe in the Vegetarian Chili Cookbook. When everything in the cookbook looked so good to me, I decided to start with recipe #1, and here it is.
This recipe is simple in the sense that the only real task involved is chopping. There was no fancy timing, no fancy spices to blend and only one minor driving incident where my chopping partner had to pull over the car because he had gotten jalapeno from his hands to his eye. So as long as you wash your hands well after chopping, you should be home free.
The first batch of vegetables to steam was pretty basic as you can see.
About 1/2 way through the chopping I noticed that the kitchen was strangely quiet. I found Zoey here, helping in her own kitten way:
Here are the rest of the vegetables all chopped up and simmering. I added some garbanzo beans even though the recipe didn't call for them, because when I think of chili, I think of beans!
Finally, here's my dish. I served it over a rice barley blend. It reminded me of my vegetable spaghetti that I make, but much spicier. Next time I will use just half of the jalapeno.
3 comments:
Yep. Chili = Beans! Your chili looks amazing!
Ouch - jalapeno eyes can't be good!
My condolences to Cory re the burning eyes
As for Zoey, she is so tightly curled I had to study the photo really hard to determine which end was for and which was aft. What a cutie!!!
Tell Zoey she needs to send a message to my cats to help out like that ;-). Chili looks tasty.
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