10 Pepper Chili

This recipe is pretty similar to the butternut squash chili I posted back in November. I recently made it at a family reunion and was asked for the recipe so I figured I'd set it down for posterity.

Despite the name, it's not that spicy, although you can always increase the heat by using spicier peppers (or more cayenne) - but you may wish to go easy on the peppers if you prefer milder foods.


Ingredients:

1/3 cup canola or other cooking oil
2 medium onions, diced
8-10 button mushrooms, diced
2-4 cloves of garlic, minced
1/2 each of a green, yellow, orange, and red bell pepper, diced
1 serrano pepper, diced
1 anaheim pepper, diced
1 jalapeno pepper, diced
1 yellow chili pepper, diced
2 avocados, diced
3-4 fresh tomatoes, diced (or 2 cans of diced tomatoes)
3 cups of water
1 can black beans, drained
1 can kidney beans, drained
1 can refried beans
2 tbsp cumin
1 tsp paprika
1/2 tsp cayenne pepper
1 tbsp salt

black pepper to taste

2 apples, diced (optional)

2 tbsp lime juice (optional)

Heat oil in a large (5.5+ quart) soup pot over medium heat. Add diced onions and sautee for approx. 5 minutes, stirring occasionally, until they become translucent.  Add mushrooms and garlic and sautee 2-3 minutes more, stirring. Add diced bell and chili peppers and sautee 2-3 minutes more, stirring.

Increase heat and add tomatoes, water, and black and kidney beans. Bring to a boil, stirring occasionally.  Reduce heat to low and add refried beans and apples and lime juice (if using).  Let simmer 30 minutes, stirring occasionally, then add avocado and spices.  Let simmer 15 minutes more, continuing to stir occasionally, or until the desired thickness.

Butternut Squash Chili

This is a nice seasonal recipe I came up with a few weeks ago that was pretty popular.  Anaheim peppers are milder than jalapeño or serrano - feel free to upgrade if you want an extra kick.



2 tbsp canola or olive oil
1 onion, diced
2 bell peppers, diced
1-2 anaheim peppers, seeded and deveined, diced (optional)
4 cloves garlic, minced (or to taste)
1 large can tomatoes (or approx. 5 fresh tomatoes)
1 medium-large apple, diced
1 butternut squash, peeled and cubed (note: Costco sells packages of pre-cut/peeled  if you don't feel like wrestling one in your kitchen - they're tough to cut)
1 can black beans
1 can refried beans
1 can of corn (optional)
3 cups water
1 tsp turmeric (optional)
Cumin, paprika, salt and pepper to taste*

(* I used about 3 tbsp cumin, and 2 tbsp salt, 1 tbsp paprika, and 2 tsp cayenne instead of black pepper. Since it's a large volume doing a little more or a little less probably won't hurt)

In a large pot, heat the oil and begin sauteing the onions.  When they start to get translucent, add the bell and anaheim peppers and the garlic.  Give it 5-10 minutes, then stir in the remaining ingredients.  Bring to a boil, then reduce heat and let simmer approx. 45 minutes (or until desired thickness), stirring occasionally.

Cowboy Soup

Soup really is good food, although I think it's way better when it's not out of a can. And given how easy it is to make, why would you use canned stuff? The ease with which it is made can be summarized by the following equation:

ingredients + water + heat + time = soup

Note that I have water listed in the equation, although it's way better with stock, which is really easy to make. It's also very Earth conscious, since you make it with stuff you would normally throw away. Go green. Just not in your soup. Unless it's St. Patrick's Day.

This is basically a tomato vegetable soup. I used the stock I made in the last recipe and then made up some more with some yam peelings, some chard stems, and the remnants of a lime I had squeezed for the lime juice.

Ingredients (but really, do whatever):
2 tbsp olive oil
1 quarter white onion, diced*
1 cup diced scallions*
1 orange pepper, diced*
1 yellow pepper, diced*
5 cloves garlic, minced*
2 liters vegetable stock*
1 can unsalted diced tomatoes, with juice*
1 can kidney beans*
1 can black beans*
2 cups chopped Swiss chard*
1 tsp turmeric
2 tbsp paprika*
salt and black pepper to taste
grated parmesan
3 basil leaves, chopped

* Or more. Or less. Seriously, do whatever. Note that I did not put an asterisk by the turmeric...that stuff is pretty potent so it's one of the few spices where I err on the side of caution.

You could get by with throwing everything in a pot and waiting for the veggies to get soft and the soup to taste yummy. But I modified a recipe in How to Cook Everything, which, despite its title, has a woefully limited scope.

Heat the olive oil in the biggest sauce pan/crock pot/iron cauldron you have. Sauteé the onions and scallions until your kitchen smells yummy. Add the peppers and the garlic and lightly sauteé them. Remember Alton Brown's directives about garlic: the smaller you mince it, the stronger the flavor; and once you burn it, it's toast.

Add the stock. If you have frozen stock, melt it separately (or in the microwave). Add everything but the parmesan and basil. Bring to a boil, then reduce to low heat and cover, letting simmer for a few hours.

Garnish with parmesan and fresh basil. Makes 10 servings. Maybe more. Maybe less.