OK, here goes..first recipe! I love anything you can eat with a spoon (real comfort food if you ask me), so I'm always trying to come up with new recipes for soups, chilis, etc. This makes a lot of chili, but it freezes well for cold winter nights. I like to top it with a little bit of shredded cheese and a few crushed baked corn chips. P.S. VERY angelic!!!
olive oil
1 ear of corn, husked
1 red bell pepper
1 green bell pepper
2 zucchini
1 small eggplant
1/2 large red onion
2 carrots
2 cloves garlic
28 oz can diced tomatoes (fire-roasted if you want a more smoky flavor)
5 c broth, chicken/mushroom/vegetable
2 Tablespoons chili powder
1 Tablespoon cumin
1 teaspoon salt
pinch red pepper flakes
2 bay leaves
1 teaspoon dried oregano
1 14-oz can black soy beans/black beans
1/4 c chopped fresh parsley
1. Preheat grill on high heat.
2. Cut vegetables into big enough chunks so that they won't fall through the grates of the grill (leave corn whole). Coat with olive oil, salt, and pepper.
3. Grill vegetables until charred. (Don't worry about them being cooked through--they'll do this on the stove). Take off the grill and roughly chop into more bite-sized pieces. (Cut kernels off the corn at this point)
4. In a large pot, combine vegetables, beans, chili powder, cumin, oregano, salt, red pepper flakes, broth, bay leaves, and tomatoes. Bring to a boil and then turn to low. Let simmer on a low flame for 45 minutes.
5. Sprinkle with parsley and serve!
Printable version here.
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