Weekly Menu - Tuesday, August 18 2009

Vegetarian Chili

I love chili. It's one of my favorite foods - technically. However, throughout my life I've looked for ways to get around a couple of key things that most people's chili includes - kidney beans and hamburger. I never liked kidney beans. They are horrid, almost as bad as peas. But that's another story.

Honestly, when I finally started cooking in my early 20s, I almost jumped for joy when I realized I could make chili without those things! I enjoy this recipe, which I sort of pieced together from outside sources and my own trial and error.

What's in it:

• Two Red Peppers, chopped
  
• Two Green Peppers, chopped
• 1/2 White Onion, chopped
• 1 Can Black Beans
• 1 Can Garbanzo Beans
• 1/2 Zucchini
  
• 1 can of Corn
  
• Three whole garlic cloves, minced
• 1 Can diced tomatoes
• 1 Can tomato puree
  
• 1 1/2 tbsp chili powder
• 1 tbsp nutmeg
• 1 tbsp cayenne pepper
• 1 tbsp paprika
• three taps basil
  
• a few crunches of peppercorns
• pinch of sea salt

The measurements for the above spices are rough. I generally work with my brain, my hands and my taster when it comes to spices in anything - I feel it out as I go. It is important with veggie chili that you get the paste nicely seasoned before you cook, though, because the absence of meat definitely leaves some room for flavor.

I cook the chili in my wonderful, wonderful slow cooker on high for about 4 hours, ideally, and then another two on low.

Now, before you complain about the monochromatic pictures, please know - I planned on topping our chili off perfectly with a dollop of Vegan Sour Cream. However, I forgot to pick it up :( Thankfully, we've got a ton of leftover chili that will serve as tomorrow's dinner, and I'll be making sure that I make a trip to the Natural Foods Market!

Weekly Menu is my attempt at creating a weekly pescatarian dinner menu on Sunday night night and sticking to it for the whole week. I'll post the basic recipe, preparation, and photos of each meal daily - please hold me accountable! I'm rallying around my many recipe books to try out new ingredients, spices and scenarios.