I love chili, and it is often a staple in our house during the winter months. I labeled this one “09” because I never make it the same way twice. It’s also one of Max’s favorite soups, and you know by now, if he makes a request for any of my cooking, I oblige. Here’s one he and I whipped up using two kinds of beans I had in the freezer and a bunch of CSA tomatoes, corn, carrots and onions. I usually use lots of peppers and like to add zucchini or sweet potatoes, but right now I am focused on using what’s in the box.
Spices for chili are also very flexible. You can use the dried chipotle, or any hot pepper. Sometimes I use pre-made chili powder spices, but often I just add cumin, pulverized dried, hot peppers and salt. You can add the spices last and play around until you get a flavor you like.
Chili Recipe
Ingredients:
- 2 Tbs. olive oil
- 1 large onion, diced
- 1 head garlic, minced
- 8-10 carrots, diced
- 8 cups cooked beans (we used 4 cups black and 4 cups white)
- 8-12 tomatoes, pureed
- 6 ears of corn
- 1 bunch cilantro, chopped
- 1 Tbs. salt
- 1 Tbs. dried and powdered chipotle pepper
- 1 Tbs. cumin
- 1 Tbs. cumin seeds
- 1 tsp. dried oregano
Directions:
Microwave the corn in the husk for five minutes. Remove it and let it cool for a few minutes. Meanwhile, saute the diced onions until they are translucent and add the minced garlic. Cook for a few seconds just until the garlic releases its fragrance. At this point the corn should be cool enough to remove the husks and cut the kernels from the cob. Add all other ingredients and let the soup simmer for about twenty minutes until the flavors are nicely melded. The beauty of any soup is the garnish and with chili it’s fun to be creative. We like ours with chunks of cheddar, avocado or a dollop of crema, and there must be the crunch factor so we eat it with either crackers or chips.
Vegetarian Perspective 