{Photo via Big Girls Small Kitchen}
Happy Halloween weekend everyone! Over the last month, my friends and I were definitely in the spirit of all things fall and Halloween. Our chili and pumpkin carving night was a HUGE success, but note to self for next year: carve pumpkins closer to Halloween! After a couple days of adorning our apartments, the cute jack-o-lanterns turned nasty with mold! The chili was delicious though and made the rainy night so cozy. Such a great vegetarian recipe from In the Small Kitchen. The only little addition we made was ground turkey, since we were amongst meat lovers. I also finally made the pumpkin snickerdoodle cookies and wow, were they to die for. I had coworkers and friends asking for the recipe and for good reason, because they were definitely a delightful fall treat. Looking forward to Halloween festivities this weekend and the Farmer's Market! Hope you all get creative with costumes and enjoy the company you keep! xx
Makes 10 – 15 servings
Ingredients
2 15.5 oz cans kidney beans
1 15.5 oz can black beans
1 15.5 oz can pinto beans
2 medium zucchini, quartered and sliced
1 yellow squash
2 large sweet onions
1 red pepper
1 yellow pepper
1 orange pepper (if unavailable, double up on red)
3 14.5 oz cans fire roasted diced tomatoes (I used Muir Glen Organic Fire Roasted Diced Tomatoes in Adobo)
½ quart veggie stock
1 7oz can mild green chilies
½ 7oz can whole chipotle peppers in adobo sauce
2 tablespoons chili powder
2 tablespoons cumin
1 tbsp oregano
3 cloves garlic
1 bottle dark Mexican beer, Negra Moderno if they have it
1 bunch cilantro stems (leaves to be used for garnish and salad dressing)
Garnish
Handful cilantro leaves
Shredded Monterey Jack cheese
2 limes, cut into thin wedges (12 total)
Crushed tortilla chips
Diced avocado (not pictured, but a necessary element!)
In a large pot over medium heat, sauté onions and peppers until beginning to caramelize, 8 minutes. Add the zucchini and the squash and sauté until tender, 5 minutes. Add tomatoes and continue to simmer. Meanwhile, add garlic cloves, cilantro stems, green chilies, and chipotle peppers to a small food processor (see tip at bottom). Puree mixture. Add ½ cup of stock, and pulse to combine. Pour mixture into pot of simmering vegetables. Rinse beans thoroughly in a colander to get rid of the canning liquids, then add to the pot. Add salt, chili powder, cumin, oregano, beer, and the remaining stock.
Simmer with the lid off, stirring frequently until the liquids begin to thicken and the vegetables have begun to break down.
The chili is best if made the night before, and can keep in the refrigerator for up to a week.
2 15.5 oz cans kidney beans
1 15.5 oz can black beans
1 15.5 oz can pinto beans
2 medium zucchini, quartered and sliced
1 yellow squash
2 large sweet onions
1 red pepper
1 yellow pepper
1 orange pepper (if unavailable, double up on red)
3 14.5 oz cans fire roasted diced tomatoes (I used Muir Glen Organic Fire Roasted Diced Tomatoes in Adobo)
½ quart veggie stock
1 7oz can mild green chilies
½ 7oz can whole chipotle peppers in adobo sauce
2 tablespoons chili powder
2 tablespoons cumin
1 tbsp oregano
3 cloves garlic
1 bottle dark Mexican beer, Negra Moderno if they have it
1 bunch cilantro stems (leaves to be used for garnish and salad dressing)
Garnish
Handful cilantro leaves
Shredded Monterey Jack cheese
2 limes, cut into thin wedges (12 total)
Crushed tortilla chips
Diced avocado (not pictured, but a necessary element!)
In a large pot over medium heat, sauté onions and peppers until beginning to caramelize, 8 minutes. Add the zucchini and the squash and sauté until tender, 5 minutes. Add tomatoes and continue to simmer. Meanwhile, add garlic cloves, cilantro stems, green chilies, and chipotle peppers to a small food processor (see tip at bottom). Puree mixture. Add ½ cup of stock, and pulse to combine. Pour mixture into pot of simmering vegetables. Rinse beans thoroughly in a colander to get rid of the canning liquids, then add to the pot. Add salt, chili powder, cumin, oregano, beer, and the remaining stock.
Simmer with the lid off, stirring frequently until the liquids begin to thicken and the vegetables have begun to break down.
The chili is best if made the night before, and can keep in the refrigerator for up to a week.
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