Today is another picture and recipe combo! And technically these are both him. I don't mean to toot my own horn, but tonights dinner was totally awesome. So toot toot! I bring you:
Him:
We both agreed that this was the best chili we had ever had! Seriously.
And Him Again:
It was a rainy afternoon today in Manila.
Perfect weather for chili! So let's get you that recipe!
(adapted from Vegan Planet)
West Coast Chili
Ingredients:
1 TBS. olive oil
1 medium-size purple onion, chopped
1 medium red bell-pepper, seeded and chopped
1 medium yellow bell-pepper, seeded and chopped
2 cloves of garlic, minced
8 ripe plum tomatoes, diced
1/4 cup tomato paste
2 heaping TBS. chili powder
1 tsp. oregano
1/2 cup red cooking wine
1 1/2 cups water
25 oz. can red kidney beans, drained and rinsed
15 oz can black beans, drained and rinsed
Salt and pepper to taste
Avocado, peeled, pitted and diced
Jalapenos
Directions:
Heat oil in a large pot over medium heat. Add the onions, bell peppers, and garlic. Sautee until softened. Then add the tomatoes, tomato paste, chili powder, oregano, red wine, water, beans, and salt and pepper. Simmer for about 30 minutes. I recommend making your chili ahead of time and allowing it to sit so the flavors really meld together. At least for several hours or overnight.
Serve hot, topped with diced avocado and jalapenos.
Serves 4 to 6
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