Farmer's Market Chili2 Tbs canola/vegetable oil
2-3 onions, small, chopped
1 1/2 tsp garlic powder
1 tsp Adobo seasoning with peppers, optional (I didn't use this)
1-2 Tbs chili powder (I used 1)
1/4 tsp dried basil
1/2 tsp cumin
2 cups zucchini, diced
3-4 carrots, peeled and diced
2 14.5 oz cans diced tomatoes
1 15 oz can white beans- cannelini, drained and rinsed
1 15 oz can red kidney beans, drained and rinsed
1 can water (I did less, maybe 2/3 or 3/4 of this?)
In a large pot, heat oil over medium heat and saute onion until soft and tender. Add carrots and saute until softened. Add remaining ingredients. Bring to a boil; reduce heat and let simmer 35 minutes. If the chili is took thick for your preference, you can add a can of tomato sauce and a small amount of water towards the end of the cook time.
2 cups zucchini, diced
3-4 carrots, peeled and diced
2 14.5 oz cans diced tomatoes
1 15 oz can white beans- cannelini, drained and rinsed
1 15 oz can red kidney beans, drained and rinsed
1 can water (I did less, maybe 2/3 or 3/4 of this?)
In a large pot, heat oil over medium heat and saute onion until soft and tender. Add carrots and saute until softened. Add remaining ingredients. Bring to a boil; reduce heat and let simmer 35 minutes. If the chili is took thick for your preference, you can add a can of tomato sauce and a small amount of water towards the end of the cook time.
The next recipe is one I've made before, from a neighbor, Tina Christian. The voting tonight will only be based on the chili and not the bread, but I wanted to include the recipe since I took pictures this time.
Broccoli Bread
1 box Jiffy corn muffin mix
2 eggs
1 med chopped onion (I did much less, about a quarter onion)
1 box frozen chopped broccoli, thawed and drained (I used fresh, also worked great)
1 cup shredded cheddar
1 stick butter, melted
Mix together. Pour in greased loaf pan. Bake at 400 degrees for 30 minutes.
The Verdict: 1 thumb up, 1 thumb medium, 3 thumbs down. This is one of those times that I'm tempted to fudge the voting because we had a dinner guest (one of Adam's employees), and he loved it. So, take that for consideration. It was a really good, thick chili with a great flavor, but I think my family would have preferred meat in place of zucchini (big surprise). One of these days they are going to start liking vegetables.*
*Actually, I think these dinners have helped this immensely. Katie has started to love broccoli (the broccoli bread she wouldn't touch months ago became a treat tonight), and both kids like green beans now that I've convinced them to eat them first, while they're still hot (who likes cold green beans?!). Then there is Isaiah, who has fallen in love with edamame, so we are definitely making strides.
3 comments:
When I saw the picture of the chili I thought to myself "gosh, there are a lot of veggies for a non-veggie loving family". I feel bad for the chili getting such low votes because it looks absolutely scrumptious to me! But at least you are making strides with the aversion to veggies.
And, I can tell you who loves cold green beans ... Kaylene. Do you remember when she ate a can of green beans (straight out of the can) for dinner? I actually also don't mind cold green beans, but they are much better if you can melt butter over them. Yum. Also, I like fresh over canned, or french style over regular. I think you just have to find the right "style" of veggies that makes a hit and stick with it. The trick would be disguising the veggie so they don't know what it is until after they rave about it. There has to be a recipe that can do it somewhere! hehe
So.. you live by Tina and Gino?? What a small world!! They are some AWESOME people!! I will have to swing by and say hi in April while we are at their house! Looks yummy.. im gonna have to try this recipe! Take care
Yum, the chili sounds great!!
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