A Rainy Day Chili
07/25/09 Filed in: Soup
A rainy, thunder filled day in Miami often makes me wistful for warm comfort food of my winters up north. Today that was chili.
Chili has been around since the 1800’s and hails from the southwest region. Today, chili has regional variations from Cincinati which is topped with pasta to the Texas style which became the official food of Texas in 1977. I grew up with a version from my mother which sort of a Cincinati chili but without any pasta. She always put clove and cinnamon so that the chili had a sweet backtaste. Today, no matter what kind of chili I make, white, veggie, or red bean there are two ingredients that are staples, chili powder and cinnamon.
1 red onion
3 garlic cloves
2 carrots chopped
1 green pepper
1 can red kidney beans
1 can pinto beans
1 can green chilis
1/2 cup red lentils
2 tsp chili powder
1 bay leaf
1 teaspoon corriander seeds crushed
i tsp parika
1tsp salt
1 cinnamon stick
14 oz container vegetable broth plus two cups water (or all water)
Start with the onions and garlic and saute until the onions are translucent. Add the green pepper, carrots, beans, and lentils and saute five minutes more. Add spices and broth. Bring to a boil, cover, lower heat and simmer until spices have mixed in well 30-40 minutes.
Living a life of personal balance, moderation, education, and connection.
A dairy free, wheat free recipe.
Chili has been around since the 1800’s and hails from the southwest region. Today, chili has regional variations from Cincinati which is topped with pasta to the Texas style which became the official food of Texas in 1977. I grew up with a version from my mother which sort of a Cincinati chili but without any pasta. She always put clove and cinnamon so that the chili had a sweet backtaste. Today, no matter what kind of chili I make, white, veggie, or red bean there are two ingredients that are staples, chili powder and cinnamon.
1 red onion
3 garlic cloves
2 carrots chopped
1 green pepper
1 can red kidney beans
1 can pinto beans
1 can green chilis
1/2 cup red lentils
2 tsp chili powder
1 bay leaf
1 teaspoon corriander seeds crushed
i tsp parika
1tsp salt
1 cinnamon stick
14 oz container vegetable broth plus two cups water (or all water)
Start with the onions and garlic and saute until the onions are translucent. Add the green pepper, carrots, beans, and lentils and saute five minutes more. Add spices and broth. Bring to a boil, cover, lower heat and simmer until spices have mixed in well 30-40 minutes.
Living a life of personal balance, moderation, education, and connection.
A dairy free, wheat free recipe.
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