Dave’s Chili Recipe
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ORGANIC INGREDIENTS WHEN POSSIBLE
Cooked Beans (mix of black, pinto, kidney, cannellini, pink, Roman, garbanzo, others) at least 3 varieties. For simplicity, I used canned, organic but you can soak and cook dried beans.
Tomatoes (mix of chopped whole, canned, fresh or fire-roasted)
Tomato paste (optional, sweetens and thickens)
Tomato sauce or water if needed to thin (I swish filtered water into the tomato cans)
Squash (mix of zucchini, yellow, cocozelle, seasonal summer)
Peppers (optional, a mix of colored bells, Anaheim, baby sweet and/or mild to hot chilis)
Onion(s) or leek (optional, chopped to your liking – I prefer Vidalia) or dried
Garlic (optional, fresh or jar, chopped or minced)
Scallions (optional, white for chili, green for garnish)
Celery (optional, chopped into small slices)
Salt (I prefer fresh ground Himalayan)
Pepper (fresh ground preferred, black, telicherry, green, and/or white mix)
Cumin (seeds and/or powder, seeds go in the oil, powder in the chili)
Oregano (dried or fresh)
Basil (dried or fresh or both)
Italian seasoning (optional if easier)
Cilantro (optional, fresh chopped for the recipe or garnish)
Parsley (optional, fresh chopped for the recipe or garnish)
Bay leaf (optional)
Chili powder or red pepper or Mexican spice (optional as heat varies)
Paprika (smoked and or regular, Hungarian pimiento)
Tumeric (optional)
Other options, corn, (sweet) potatoes, carrots, eggplant, butternut squash, etc.
Any protein additions could include ex.firm tofu, seitan, TVP, or your favorite meat substitute and veggie cheese or sour cream.
I start with the onions, carrots, cumin seed (and potatoes if used). Stir and saute until onions are nearly translucent and the veggies are softening. Add in the peppers if using. Saute 5 more minutes.
Add in the squashes, garlic, ground pepper, and salt, stir and saute 5 – 6 minutes.
Add in remaining spices and beans, stir and saute another 5 minutes, then add in the tomatoes.
Stir and bring mixture to bubbling and lower heat.
Continue cooking at low – medium heat, occasionally stirring for at least 45 minutes or up to 90 minutes to the desired softness of the vegetables.
Serve with fresh brown rice, cornbread, tortilla chips, fresh tortillas, or other ideas like over spinach or other leafy greens, add (veggie) cheese or sour cream, and garnish with chopped cilantro, parsley, basil, scallion greens, chives, etc.
Leftovers can be wrapped in tortillas and topped with tomato/chili sauce, veggie cheese, and baked in a dish for enchiladas. Extra chili can also be frozen.