Posts Tagged ‘chili’

I think we got more rain after Hermine passed than the initial blast.  That made riding the bike around just impossible.

Well, when it rains and is crappy out, you have to find shelter.  Where else better than a kitchen with a gallon of good beer?  Oh yeah, and food.

I was going for Eggplant Parmesan, but I decided to get creative and make it into a chili too.

Start with skinning & dicing two small eggplants.  Throw some salt on it & get it to “sweat” the bitterness out.  You can put it in a colander so that the liquid drains easily.  Let that sit for about twenty minutes and saute it in a pan with a little bit of oil until it’s browned.

In a large pot, take a diced yellow onion, four chopped tomatoes, a minced clove of garlic,1t salt, 2T of oil and set the pot on medium, mixing occasionally.  It will eventually be a base marinara(stop there if you want marinara).

This stuff is going to be marinara soon.  Then chili after.

This stuff is going to be marinara soon. Then chili after.

Mince up a couple of your favorite peppers(I used a Hungarian wax & a datil), grab 2T of Italian spices(oregano, basil, thyme, sage, etc.) and throw those in the pot with the marinara.

Fresh from the garden.  Doesn't get much better.

Fresh from the garden. Doesn’t get much better.

We're getting there.

We’re getting there.

Once everything is incorporated nicely, add 4C water, 3C cooked pinto beans, & 3T chili powder.  Cover it up and let it cook for a long time.

The water will reduce some.

The water will reduce some.

From there, you’ve got a bit of time…probably an hour or so, so just grab a beer and watch the storm roll in on a preferably enclosed porch.  Maybe even look down to see a friend with you in the kitchen.

I looked down.  He looked up.  He also had onion paper on his nose.

I looked down. He looked up. He also had onion paper on his nose.

After you’re finished spending an hour however you’d like, add the sautéed eggplant from before to the mix.  It should be noticeably chunkier now.

This is noticeably chunkier than before.

This is noticeably chunkier than before.

Let that simmer for another ten minutes while you cook some noodles or rice or whatever you like with Eggplant Parmesan Chili, not that you’ve had it before, but get creative….that’s what a kitchen’s all about.

Put the mix on top of whatever you’ve decided on & follow-up with some almond Parmesan or just plain ol’ nutritional yeast to get a little veg cheese action going.  It might look like this:

Now that's some storm comfort food there.

Now that’s some storm comfort food there.

Once the storm is over, hug your fur babies and get some incriminating pictures of them.

Okay, it's not incriminating, but it's pretty cute what Cinder's doing here.

Okay, it’s not incriminating, but it’s pretty cute what Cinder’s doing here.

….aaaaand that’s how you enjoy some time in a tropical depression.  Or in this case, a humid sadness.

Just kidding.  Hope everyone’s okay & has electric back and such.  I’m glad it didn’t hit as bad as what a lot of the meteorologists were freaking out about Hermine, but they’re all out there for the big scoop and the exaggeration.  Now, enjoy some Chili.  Or Eggplant Parmesan.  Or whatever you want to call it.


I didn’t really care about the Super Bowl.  I usually care because of the commercials, but even then, this year apparently the commercials were pretty tame.  I did see some of the game & that was okay, but we’re not here to talk about the sportsball stuff.

We talk about food here.

And pups.

And various other fun things.

Not sportsball.

The church that I’m doing classes at needed a vegan soup for an option for their Super Bowl party, so I accommodated happily.  It’s cool out here in Florida, so soup is really nice this time of year–specifically chili.  I love making chili because you could throw everything including the kitchen sink into it & that would be just fine.  This one I based around sweet potatoes.

Ready?  Good.

I took a chopped red onion, chopped green pepper, & a diced sweet potato(skin still on) & threw them in a large pot with just a little water in it & cooked that on a medium high heat until the onions were starting to get translucent.

Next, chop two tomatoes & throw that into the pot with the veggies.  Add about four cups of water and let that get up to a simmer over medium heat.  Once it’s simmering, add 1T Chili powder, 1t Cumin, 1/2t Cayenne, 1t Cinnamon, 1/4C tomato paste, & 4 minced cloves of garlic.  Let that simmer until the tomatoes start to break down, about 20 minutes.  Add 3C of your choice in beans(I use pinto for the most part) and let that continue to simmer until everything is nice and hot.  Add some salt & pepper to taste, and your chili is done!

If you like your chili to be more smooth, take an inversion blender & mix it around the soup for just a few pulses.  That should chop up the beans just enough to make it a more “meaty” consistency.

Such an easy recipe & I love that there are almost always leftovers that I can eat on for a week or so.

In other news, we went camping again & I made some garbanzo bean flour fries for some easy foil packets.  They were delicious to the extreme.  I found the recipe here.

FYI, don't use plastic spatulas in the super hot oil. RIP spatula.

FYI, don’t use plastic spatulas in the super hot oil. RIP spatula.

That’s pretty much it here, have a great week & next up is an Ethiopian Cabbage dish!

Here’s some pup pics:

Caught mid-yelling at me.

Caught mid-yelling at me.


He sits just like people.

He sits just like people.

Yeah, they seem sweet. Pay no attention to the duck toy on the floor.

Yeah, they seem sweet. Pay no attention to the duck toy on the floor.


My sinuses are clear thankfully.
At first, they weren’t, primarily because I was listening to Jamie Kilstein’s new album “Libel, Slander, & Sedition” while hysterically laughing & crying simultaneously(insert shameless plug here).

Then, the Habanero.  Wow.  Please wash your hands after handling a Habanero before you want to wipe a tearing eye.  That should be common sense, but I’m just not used to being “over-spiced.” I LOVE spicy food, and it’s relatively uncommon for me to overheat on spicy food.

I started with a few cups of soaked pinto beans in a bunch of water(you will be adjusting later), two tablespoons of chili powder & two tablespoons of salt.

Let that boil for about an hour & add 4 minced garlic cloves, 1 large minced Habanero, and a large sliced Hungarian pepper.  Let that boil for 15 minutes.

Add a medium diced yellow onion & simmer for another 10 minutes, adding water as necessary.

Get a tube of soy chorizo out & toss that in the pot, along with 8 small Thai peppers.  Simmer 5 more minutes & voila!  That is some spicy chili(good with that garlic focaccia bread from the other day btw)!!