One of the recipes that I miss the most, now that we’re citric acid free, is Vegetarian Chili.  (The kids are excited to be done with it, though.)  This recipe is thickened by sprinkling in some corn grits at the end and letting them soak up the flavor and some of the liquid, which is a tip I learned from The Student’s Vegetarian Cookbook.  (My copy is out there somewhere, right?  Yet another book that wandered away, and never came home.)  This recipe is pretty much straight from that book, except that I never measure anything.  I just dump spices in by the palmful, tasting as I go.   You can also just add whatever veggies you feel like: carrot?  sure!  sweet potato? definitely!  

Vegetarian Chili

1/2 an onion, diced

3 cloves of garlic, diced fine or shredded

2 cans diced tomatoes

2 cans kidney beans (or whatever beans you have on hand)

1 cup frozen corn (optional)

1 small can of diced green chilies

cumin

chili powder

salt

a few tablespoons of corn grits

Saute onion in olive oil, adding garlic once the onion is translucent.  Add the rest of the ingredients and let it simmer until it’s all heated through.  Or all day.  Add the grits about 15 minutes before you’re ready to serve it so they can soak up some of the liquid and thicken the chili.  This chili tends to thicken up a lot when it sits, so you may need to add extra liquid if you reheat the next day.  Serve with cheddar cheese, crackers, corn chips, sour cream… whatever you like.  

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