Depending what I have on hand determines what goes in the chili as far as meat, beans and vegetables which makes it very versatile and I try to use fresh or frozen tomatoes (or some I have canned myself) so use mostly fresh ingredients with only a few cans of beans, tomato sauce and paste. The majority of the vegetables I chop up really fine so there could be up to 10 vegetables included all fresh or that I had cut up and frozen. We usually eat our chili over rice and topped with shredded cheese. It freezes beautifully and can be used for several other recipes as well. One of our favorite is slow cooker enchiladas which is just layering flour tortillas, shredded cheese and chili in a crock pot and cook on high for 4 hours or low for 8. It can also be done as a casserole, same layering process and cooked in microwave 10 to 15 minutes or in oven at 350 for 30 minutes. I've also added fresh chopped spinach between layers in the crock pot and casserole versions which is really good. Another option is Frito pie which is just corn chips layered with chili and shredded cheese in casserole dish and microwaved 10 to 15 minutes or cooked in oven at 350 for 30 minutes. I made a chili/cornbread casserole recently (will post recipe at another time) but left over chili would work for this one as well. In a casserole dish put chili, top with shredded cheese and in separate bowl mix together 2 boxes of Jiffy cornbread mix with 1 c milk and spread over chili/cheese mixture then bake in oven at 375 for 30 to 35 minutes. And yet another option is to top nacho chips with chili and cheese for a snack or light meal. I usually cook on Saturdays for the week and when I make chili I always make enough to freeze for one or more of these recipes/options for later.
Now for the recipe:
Succotash chili
1 onion chopped
1/2 c sweet peppers, chopped
1 to 2 cloves garlic, minced
1 to 1/2 c eggplant, shredded
1/2 c zucchini, chopped
1/2 c yellow squash, chopped
2 c fresh cut off cob or frozen corn
2 c tomatoes, chopped
1/2 c carrots, shredded
1/2 c celery, chopped
1 to 2 lbs hamburger meat, cooked and drained
1 can tomato paste
1 to 2 T chili powder
1/2 t turmeric
1/2 t paprika
1 t each seasoned salt and pepper
1 T parsley
1 t each garlic, garlic and onion, onion
1/2 t cumin
2 T Worcestershire sauce
2 t spicy mustard
2 T sofrito
1 can black beans
1 can great northern beans
can also add kidney and/or garbanzo beans
In large stock pot, cook chopped vegetables in a little oil and 1 c
water adding salt and pepper until tender. Add tomato paste, beans and
seasonings with 2 cups water and cook about 30 minutes. Add cooked
meat and more water as needed. Cook on low 1 to 2 hours until
thickened adding more seasonings as needed. Serve with shredded
cheese and/or cooked rice. Freezes beautifully.
Enjoy,
Bamah
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| corn bread/chili casserole |
