Spicy Vegetarian Chili - 2013 Version

Seems like every year about this time my thoughts turn to making chili.  Chili with beans, chili with meat and chili with all kinds of vegetables.  Yesterday I made up a spicy vegetarian chili that could double as a decongestant.  It was really easy to do if you have the ingredients on hand.   There's a fairly long list of ingredients but it only takes a few minutes to put together. 

 

 

Chop peppers, onions, squash, zuchini and carrots and gather up the spices, tomatoes, sauce and beans.  I like the peppers, onions and carrots more finely chopped and the squash and zuchini coarsely chopped for bigger chunks.

 

 
 Saute onions and peppers in olive oil and then add the carrot, squash and zuchini to saute until barely soft.  Add the spices and stir to coat and then add everything else and simmer until ready to eat.

When ready to serve garnish with a little bit of sour cream, some grated cheese, chopped cilantro, minced jalapeno and a few chopped spring onions.   Yum.   Keep the tissues handy!

 

 

Jay, Devin, Anna, Katie and Tyra came over for dinner a few days ago.  It was fun to have a table full of girls for a change.  We had an unexpected visit from David that weekend and it's always good to have him home. 

 

GWU is in the full Big South Swing now and no surprise we have had a triple over time and a lot of games with scores like this.  Some times we win at the buzzer and sometimes we don't.  Like they say "live by the sword and die by the sword!"   

 

We did win this one at the buzzer and that was a really fun game AND the Bulldogs made the ESPN top plays of the day!

 

Since David IV came home for a visit we had a rare chance to get a pic of all seven of us - David IV, David III, Mr. Cat, me, Dingo, Jay and Simba!  It was a good weekend for some R and R and some heart to heart talks.  I also learned that red-eye reduction doesn't seem to work on animals! 

Spicy Vegetarian Chili - 2013 Version

1 red onion, chopped
1/2 Red Bell Pepper, chopped
1/2 Green Bell Pepper, chopped
1/2 jalapeno, minced
several rings of chopped banana peppers
about a Tbsp or more of fresh cilantro, chopped
1-2 Tbsps olive oil

2 yellow squash, coarsely chopped
2 zuchini, coarsely chopped
1 carrot, chopped small

I like for the onions, peppers and carrot to be chopped smaller than the squash and zuchini, but you can chop everything in whatever size you like.

Saute onion and peppers in a tablespoon of olive oil for a few minutes.  Add fresh cilantro.  Add a little more olive oil and saute squash, zuchini and carrot until soft but not mushy.

Add the following spices and stir to coat everything:

2 Tbsps Chili Powder
1/2 Tbsp Cumin
1 tsp minced garlic flakes
1 tsp salt (or a little more)
1 tsp ground black pepper (or more)
1 tsp crushed red pepper
1 Tbsp cider vinegar

Add the following and simmer until ready to eat:

About 1 1/2 cups broth or water (I used beef broth because I had some but vegetable would work)
1 26.5 oz can of tomato sauce (I used Hunt's traditional pasta sauce this time)
1 can petite diced tomatoes
1 can Rotel tomatoes and chilis
1 can each of black beans and kidney beans, drained

Garnish each bowl with a small drop of sour cream, some freshly chopped cilantro, some grated cheese, a few chopped spring onions and a little bit of minced fresh jalapeno. 

If you want meat add a pound of browned ground beef or any kind of meat instead of or in addition to the squash and zuchini.   This is best served with Mama's cornbread.  (cornbread recipe posted on April 25, 2010)