Contact Us

Use the form on the right to contact us.

You can edit the text in this area, and change where the contact form on the right submits to, by entering edit mode using the modes on the bottom right. 

           

123 Street Avenue, City Town, 99999

(123) 555-6789

email@address.com

 

You can set your address, phone number, email and site description in the settings tab.
Link to read me page with more information.

SPICY VEGGIE CHIlI

blog-1

SPICY VEGGIE CHIlI

Annie Heath

Today is the first full day of Fall! That means cooler temperatures & warmer foods :) Now, two of my sisters are vegetarians, & the rest of us are basically. SO, for the second Cooking with Katie feature we made a Family Staple: Spicy Veggie Chili. This recipe was adapted ever so slightly from Joy the Baker. Do not be intimidated -- it's very easy! Just a lot of chopping & a lot of veggies (it is vegetable-tarian, after all) (smirk emoji).

You will need: (Seems like a lot but it's mostly veggies) (which, by the way, were pleasantly affordable!)

  • 2 T(ablespoons) olive oil
  • 1 yellow onion, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 2 zucchini, diced (I just learned zucchini is the same thing as "zucchini squash" while shopping for these).
  • 1 yellow squash, diced
  • 5 smallish cloves of garlic, diced
  • 1 or 2 jalapeno pepper(s), seeds removed + diced
  • 1 can of beer (I used Mad Tree's The Great PumpCAN because, why not?!)
  • 3 heaping T steak seasoning (McCormick is best!)
  • 2 heaping T chili powder
  • 1 T cumin
  • 1 t(easpoon) coriander
  • 1/3 c barbecue sauce (Montgomery Inn, because it's Cincinnati)
  • 1 15-oz can black beans, rinsed
  • 1 15-oz can kidney beans, rinsed
  • 1 15-oz can garbanzo beans, rinsed
  • 1 28-oz can diced tomatoes
  • 2 or 3 cups vegetable stock
  • 1 -2 ears fresh corn kernels..or a cup of frozen

In a large pot over medium heat, heat olive oil. Add onions & saute until translucent & slightly browned. (Don't stir them too much or they wont start to brown.) 

Add the peppers & zucchini & cook for 4-5 minutes, until they begin to soften.

Add garlic, jalapeno & all of the spices into the cooking vegetables. 

Side Note: The jalepenos are a big part of the "Spicy" in Vegetartian Chili. To decide if your recipe requires one or two, literally tongue test it. After one second, if your tongue is on fire -- one will be just fine. (I dove for the kitchen faucet moments after this.)

Cook for two minutes. It's going to look pretty thick & kinda goopy...that's normal!

TIme to add the beer! It's very important to taste test, of course :) 

The beer will do something called "deglaze" the pan. Keep the pan hot + scrape all the good stuff off the bottom. 

Once the beer has stopped sizzling, add the barbecue sauce, beans, diced tomatoes, corn & vegetable stock. 

Bring to a low boil & cook for at least 15 minutes. 

Serve with some plain greek yogurt + shredded cheese!

beer bread, of course ;)