Fall is by far my favorite season. The weather is not too hot and not too cold. It’s perfect. Since the temperature finally dropped, I decided that it was time to make a batch of chili!
Fresh or frozen corn
Can of crushed tomatoes
Crushed red pepper
1. Turn heat onto low-medium heat and heat 3 tablespoons of olive oil.
2. Chop one large yellow onion and 5 cloves of garlic. Put onions into the pot. Add 1/2 teaspoon of salt and allow to cook for five minutes. Put garlic and cook for another ten minutes until onions are translucent. Peel four medium sized carrots and grate them. Add carrots to pot and let cook for 10 minutes. If you don’t want to grate carrots you can always buy a bag of matchstick carrots. Add about a cup and a half to the pot.
3. Add 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of chili powder, 1 teaspoon of dried oregano, and 1/2 teaspoon crushed red pepper. Cut jalapeño in bald length wise and remove the seeds. Chop jalapeño into small pieces and put into the pot. I only duded half the jalapeño but if you’re comfortable with spicy food then by all means add the entire pepper!
4. Turn heat down to it’s lowest setting and add the black, kidney, and cannellini beans. Cut zucchini in half and cut into smaller pieces. Add zucchini to pot. Cut five fresh tomatoes into quarters and add into pot. Add can of crushed tomatoes. Salt to taste.
5. Let chili simmer for 2 hours on low. Add about a cup of corn to the chili 20 minutes before the chili is finished.
Season to taste!!
“The aroma of good chili should generate rapture akin to a lover’s kiss.”