Smoky Veggie Chili
Florida has been having some unusually freezing cold weather this year. So cold in fact, an article from the Associated Press today wrote "It was so cold in Florida, freezing iguanas were seen falling out of trees. Experts say the cold-blooded reptiles become immobilized when the temperature falls into the 40s and they lose their grip on the tree." Poor little guys, but I just can't help loving this weather!!! Fellow Floridians enjoy it now before the 90 plus degree weather comes back.
This kind of weather calls for something hot and comforting for dinner, like a hearty bowl of smoky veggie chili. I'm cheating a bit with this post because I didn't have enough time to cook up a pot tonight. I snapped this picture when I made some a couple of months ago. It came out great. This recipe is one of Aida Mollenkamp's No Recipe Recipe. It's definitely worth sharing.
Ingredients
Heat the oil in a large pot over medium heat. When it shimmers, add the onions, carrots, celery, and garlic and cook for a few minutes to soften.
Add the beans, oregano, and spices of your choice.
Season with salt and pepper, to taste, and cook, stirring frequently, until you can smell all your spices.
Add the tomatoes with juices, water, and cilantro, and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 30 minutes. Season, to taste, with salt and pepper, if needed.
Transfer to a large serving bowl and serve with avocado, sour cream, and cheese
I had to skip the avocado and sour cream..none in the house. As for the corn muffin, it's just a regular box mix that I threw in a handful of jack cheese and sliced green onions. Hmm....maybe I'll manage my time a little better tomorrow and whip up a pot. Looking at the picture makes me crave it now.
This kind of weather calls for something hot and comforting for dinner, like a hearty bowl of smoky veggie chili. I'm cheating a bit with this post because I didn't have enough time to cook up a pot tonight. I snapped this picture when I made some a couple of months ago. It came out great. This recipe is one of Aida Mollenkamp's No Recipe Recipe. It's definitely worth sharing.
Ingredients
- 2 tablespoons vegetable oil
- Yellow onion, roughly chopped
- Carrots, cut into 1-inch pieces
- Celery, cut into 1-inch pieces
- 4 garlic cloves, finely chopped
- 3 (15.1/2-ounce) cans kidney or pinto beans
- Dried herbs and spices - dried oregano, cumin, coriander, chili powder
- Salt and freshly ground black pepper
- 1 (28-ounce) can diced tomatoes with juice
- Few cups water
- 1/3 cup finely chopped fresh cilantro leaves
- Avocado, sour cream, and cheese, for garnish
Heat the oil in a large pot over medium heat. When it shimmers, add the onions, carrots, celery, and garlic and cook for a few minutes to soften.
Add the beans, oregano, and spices of your choice.
Season with salt and pepper, to taste, and cook, stirring frequently, until you can smell all your spices.
Add the tomatoes with juices, water, and cilantro, and bring to a boil. Reduce the heat to low and simmer until slightly thickened, about 30 minutes. Season, to taste, with salt and pepper, if needed.
Transfer to a large serving bowl and serve with avocado, sour cream, and cheese
I had to skip the avocado and sour cream..none in the house. As for the corn muffin, it's just a regular box mix that I threw in a handful of jack cheese and sliced green onions. Hmm....maybe I'll manage my time a little better tomorrow and whip up a pot. Looking at the picture makes me crave it now.
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