|This is Veggie Chili before I used the blender . . don't let the picture|
of it keep you from trying it!
This isn't a recipe I'd normally give a second glance.
But being fair to all recipes in my new cookbook, and a secret commitment to myself to try new recipes this year, even when they're "not my style", this recipe was the first of the test.
I was all self-talked up when the cherubs asked what I was making.
Very confident, but not overly so, in a gentle, "we have this all the time" kind of voice, I said,
It was truthful --
in a "it wasn't my fault" kind of way.
Honestly, I'd call that a lie by omission, and if it had been my children doing it to me, I'd have given a dose of vinegar.
But it wasn't, and I'm the parent, and I have a secret commitment to myself to try new recipes, and I need them to be supportive of that endeavor, and not make snap judgements if they're going to like it or not before I even finish the cooking!
Wow! The Christmas break must be getting to me -- because that last paragraph sounded like I'm in need of therapy!
I finished the chopping, and the opening of the cans, and the pouring and the stirring and seeing how "garden-y" the chili looked, I decided to take 1/2 of the chili out and use my immersion blender on it and then mix it all back together again.
I'm glad I did.
I liked it that way.
Matter of fact, I think I'd prefer to have done the entire pot of chili that way and my boy cherub agreed with me. The two of us must be right!
Next time, that's what I'll do.
Over-all this recipe, which I adapted from Southern Living, received a rating of 8 from around our dinner table!
That's pretty remarkable, I'd say!
2 large carrots, cleaned and chopped
1 onion, chopped
1 TBSP oil
1 tsp. salt
2 tsp. cumin* (or to taste)
1-2 TBSP chili powder* (or to taste. I used 2 TBSP)
3 cups tomato juice (or the entire can if you want your chili a bit thinner)
1 (8oz) can tomato sauce
2 can diced tomatoes
2 cans black beans, drained and rinsed
2 cans great northern beans, drained and rinsed
2 small zucchini, chopped
1 small yellow squash, chopped
Heat oil in large stock pan.
Add carrots and onion and saute until onion are translucent.
Add spices and tomato sauce juice and remaining ingredients. Cook, over low heat with a lid for 30-45 minutes or until veggies are done.
(I cooked my chili without a lid for about an hour for two reasons. First, to cook the chili. Second, I wanted it to reduce while cooking to make the flavors stronger.) You cook your however your heart desires!
*If you don't have these spices, you can use a chili seasoning packet from the spice aisle.
Serve chili topped with sour cream, grated cheese, and onions, if desired. Add a side of cornbread and you've got an easy meal!