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Recipe based on having beans (pinto and dark red kidney beans) and rice all made already on Thanksgiving.

the interesting ingredients stolen from other recipes:

# 1 cup tomatoes, diced
# 1/2 teaspoon hot pepper sauce
# 1/2 teaspoon thyme

In large skillet heat olive oil. Cook onion and green pepper until crisp tender; stir in tomatoes, beans, thyme and garlic salt, cook 3 minutes. Add vinegar, pepper sauce, and reserved juices and continue to cook 5 minutes.

Dried chickpeas, soaked and cooked a half-dozen hours
thrown into the food processor (bottom mixer) with a lot of their own water
a few cups each, probably
several tablespoons of tahini, which is a lot
something to sweeten it up... found raisins
walnuts, nice addition
added some olive oil but it was at this point that the food processor did not turn back on

AKA the cleaning out Ian's refrigerator before his trip to Massachusetts and Pennsylvania banquet at Ian's place in Saint Louis, this was around Friday of the week after Unity, so one of the first days of August I believe.

I cooked:

Kate's carrots, chopped more or less in short strips or quartered, slanted rounds. Three and a half carrots I think.

A big white onion and a few small regular (yellow?) onions

The gigantic zucchini from Ian's neighbors' garden (which was the point)

Garlic, chopped.

Fresh ginger, chopped.

Fresh cilantro. I think.

Old red potatoes, sprouts cut off, cut thin
Baby carrots, cut in thin rounds
Strong onion, more or less diced
One zucchini, quartered and sliced in centimeter or so wedges
One yellow squash (or the thing that's shaped approximately like a zucchini), quartered and sliced in centimeter or so wedges
Tempeh, sliced thinner than usual and then cut in half (destined to be mashed up in the dish anyway)
Nutritional yeast
Turmeric
Curry powder (fenugreek, turmeric, whatever yours puts in)
Soy sauce (Pearl River Bridge)
Light salt (half potassium chloride)
Szechuan pepper
White wine

I left the Dijon mustard, turmeric, and the lemon at G's, so I substituted Nathan's Original Coney Island Deli Style mustard as close enough, Jamaican curry powder (turmeric, foenugreek, coriander, cumin, anise, star anise, pepper, pimento, cloves, garlic), and a little bit of juice squeezed from both halves of a small grapefruit (which I subsequently ate with sugar).

(This ingredients list is quite literally what was in the house.)

15 oz baby carrots, chopped large
3 small purplish potatoes, chopped small
10 oz white mushrooms, chopped medium
20 oz can diced tomatoes
16 oz can black beans
Jamaican Rasta Rub (from Building 19, naturally). Veronica said the super-hot ingredient is Scotch Bonnet pepper
Mexican chili (redundant)
Curry powder
Italian seasoning (oregano, basil, etc.)
Light salt (half potassium chloride)

fried in day-old canola oil are remarkably good. Whole mushrooms just cut in half with a fork, and the hot sauce (the label is long lost, but Dan said it was Texas Pete's or something like that).

I think it's the mushrooms that make it, but maybe it's the evaporated off-brand tabasco sauce. All the great flavor with none of the vinegar?

vegetable chili recipie (Cathy, 2/19/08 6:41 PM)