LittleJudeonFood

One kid's adventures in gastronomy


Leave a comment

Chilly? Make Chili!

From what I can tell, I am too young to become embroiled in chili-making madness. Meaty or vegetarian, spicy or tame, saucy or dry? Any way you serve it, I’m pretty sure I’m not going to eat it. I was all about participating in the cooking of it—can openers are fascinating! But have you seen what chili looks like when it comes together? No thank you. I ate 1 bean so I could be excused from the table, and that’s the last I want to think about it.

Love, Jude

Mama’s Vegetarian Chili

Olive oil
½ sweet onion, chopped (if your onion is smallish, use the whole thing)
1 or 2 colorful bell peppers, chopped
1 or 2 cloves garlic, minced
1 ½ pounds sliced mushrooms (variety of choice)
1 quart home-canned tomatoes or 1 can (28 oz) fire-roasted diced tomatoes, both with juice (regular diced tomatoes work too)*
2 cans (15 oz) chili beans or red kidney beans, rinsed and drained*
1 can (15 oz) lentils, rinsed and drained
Oregano
Chili powder
Cumin
Salt and pepper

In a large pot, pour a generous swirl of olive oil and heat over medium heat. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the peppers, if you have them (Mama forgot them.), and cook another 5 minutes. Add the garlic and stir for another minute or so. Add the mushrooms and allow to cook until very soft and the moisture they let off is nearly evaporated, say 10 minutes. Add the tomatoes. Once it starts bubbling, reduce the heat a smidge and allow to simmer. Stir in the beans and lentils, then add the spices to taste.

You don’t need the oregano if you don’t like it, and you can certainly use fresh, if you have it. Toss in a bay leaf if you’ve got it, or chili pepper flakes or thyme. Chili powder and cumin are pretty sure bets, though, as are s&p. Simmer until you’re ready to eat it. If you’re looking for a long simmer, then hold off on adding the lentils until you’re almost ready to eat. They just need to be warmed through.

Serve with pasta, mac-n-cheese, or rice; sour cream; chives; shredded Cheddar, cornbread… you get the idea. You can also serve with meat, as Mama did for Papa and me. She used a grill pan and cooked up some country ribs while the chili simmered. (Now those were good.)

Makes about 3 quarts, which freeze well

Note: If using home-canned tomatoes that are whole, chop them, reserving their juice, or simply reach into the pot once you add them and gently squish them. Be prepared for some splatter, though. Look for beans in BPA-free cans (or cook your own from scratch).

Advertisements


4 Comments

I want more broccolini!

Yes, dear reader, I really did say this. Many times. I eat regular broccoli by the stalk, but I really liked its funny little cousin. Mama steamed it for all of 2 minutes, lightly salted it, and served it with a small pat of butter. If you haven’t tried this tender veggie alternative, consider picking some up.

As much as I would’ve been perfectly satisfied with just the broccolini, Mama did actually make dinner in the form of quesadillas. You might recall that I am a fan of a local eatery’s cheesey version (usually after swimming lessons, rather than visits to the E.R.). I had no idea they were so simple to make at home. Much like a pepper, you can stuff just about anything into a quesadilla, and it’s a great way to clear out the veggie bin. But you must not skimp on the cheese. (Did you know queso means “cheese” in Spanish?)

Mama sauteed sliced peppers, onion, and shiitake mushrooms. She tossed in some leftover lentils at the end. Separately, she sauteed sliced chicken breasts. To assemble the quesadilla, she heated a whole-wheat wrap in a frying pan, flipped it over, sprinkled half of it with shredded cheese, then layered on the pepper mixture (and the chicken for Papa). She topped with some arugula then more cheese, folded the wrap in half, and cooked it until the bottom browned. She flipped it and cooked until that side was brown. Remove from the pan, slice into wedges, and serve with salsa and sour cream, if you have it.

Mama actually made me a cheese quesadilla and served some of the stuffin's on the side. You can see how quickly I'm eating the broccolini.

Mama made me a cheese quesadilla and served some of the stuffin’s on the side. You can see how quickly I’m eating the broccolini–my hand is just a blur.

I’m not going to lie. I prefer the quesadillas that Mama buys, but this wasn’t all bad. Did I mention the broccolini?

Love, Jude