It’s been freakishly warm this week in SF, but I want it to feel like fall dang it! So I decided to make chili in order to hurry the weather along.
My chili recipes are always slightly different (that’s why I love this stuff, stick to a few key things and it’ll always taste good), but bear the same things in common: Lots of vegetables, lots of chunk and lots of spice. Nothing like that mushy, canned stuff. This time I opted to mix in some red pepper, zucchini and corn.
I chop up my vegetables pretty thickly, so they’re still nice and chunky after they’ve been simmering for a while.
(Chunky is kind of a gross word, but you know what I mean).
Half a white/yellow onion goes into a pot of hot olive oil. I mix in plenty of red pepper flakes at this stage and a healthy pinch of salt. After a minute or so, I add a couple cloves of minced garlic, and sauteé until golden.
Next, I add in some canned tomatoes, and two cans of beans (liquid and all!), bringing it to a healthy simmer. Now, it’s spice time. I eyeball this part, but I add a lot of spice because I love it. Big dashes of chili powder, paprika and cumin.
I like my vegetables to have a subtle char, so I broiled the zucchini and pepper for 10 minutes or so with some salt, pepper and olive oil.
Hopefully by now, the chili is simmering beautifully. That’s when I mix all the veggies in (I used frozen corn because they don’t have fresh ears at Whole Foods anymore), and let it cook for a couple more minutes.
Yum! Delicious, chunky (yup, I’m going to keep saying it) veggie chili. If you like cheese as much as I do, top with a sprinkle (or a handful…) of cheddar cheese, a few slices of avocado and a few splashes of Tapatío.
PS: Fall — hurry up!