Project Save the Chickens and Cows (Pigs Too!)

Well, it is that time again! Thirsty Thursdays...um...no...wait, I mean Tasty Thursdays!! I am sober, I promise. This week I have a special recipe and I will tell you why. For one, I promised a vegetarian dish so I will deliver, and two, you can scale this depending on the size of your pot the result of which is food for a week (for 4 people!). I made it for myself and my friends this past Sunday, and I still have about 4 quarts remaining. This recipe is excellent and easy to make (like most of my recipes)! Here goes:

Vegetarian Chili a.k.a Project Save the Chickens and Cows (Pigs Too!)

Ingredients:
2 tbsp. olive oil
4 large carrots
4 large onions
2 red peppers
2 green peppers
4 large jalapenos (Varies depending on wanted heat)
2 tbsp. cumin
1 tbsp. coriander
1 tbsp. chili powder
3 large (1 lb. 13 oz) cans of beans (I like 1 can pinto, 1 can red kidney, 1 can black)
2 large (1 lb. 13 oz) cans whole plum ripe tomatoes peeled
1 large (1 lb. 13 oz) can tomato sauce
1 large (1 lb. 13 oz) can diced (or petite diced) tomatoes

This dish is more time intensive than anything. It is simple prep work, and easy to cook. It just requires constant attention.

Start with your vegetables (wash/peel where appropriate; you may also add more vegetables if you like, but try and maintain a balance).
Cut your onions (peel) into 1 inch chunks. Put into a bowl and set aside.
Cut your peppers (wash) into 1 inch chunks. Put into a bowl and set aside.
Cut your carrots (peel/wash and cut off ends) into 1/4 inch thick (the thickness of your peppers) slices. Put into a bowl and set aside.
Chop your jalapenos (wash and cut off ends) very finely (use gloves or it may hurt tomorrow). Put into a bowl and set aside.
In a very large pot (somewhere between 6 and 10 quarts), on medium high heat, put your oil. After a minute, add your onions and stir every 30 seconds for about 5 minutes. Next add your peppers and carrots and stir every 30 seconds for about 10 minutes. Don't let the vegetables get brown at all, just let their juices flow. Next add your spices and jalapenos and mix thoroughly.

While you watch your vegetables, open all your cans. Empty most of the juice from all your beans, especially the black beans (the more black bean juice, the more dark color they will add to the dish; likewise, the more bean juice in general, the more this chili will taste like beans, I like a tomato-based chili). When your vegetables have perspired sufficiently, add all your cans and stir. Now it is just a waiting game. It will take between 1 hour and 2 hours to get the chili to the point you want it. You need to stir this concoction ever few minutes to ensure it doesn't stick to the bottom of the pan (at least that's what happens on a gas stove, it may vary for an electric stove). At any point during the cooking process, you may grab all the whole tomatoes with a spoon and cut them into eights using a scissor (careful for exploding tomatoes!).

Once the chili becomes the desired consistency, remove from the heat and serve! Serving Size: About 8-10 people (maybe more); Prep time: 15 minutes; Cook time: 90 minutes to 150 minutes (varies by desired consistency).

My favorite way to eat this chili is with rice that has been saturated with butter (after it is cooked of course). I also sometimes enjoy cheddar cheese, or any shredded cheese for that matter, plain yogurt, or bread with this dish. It is really up to your how you eat it.

If you aren't a vegetarian and love meat chili, try this anyway, it tastes amazing (When I was first introduced to this dish, I was told that it was better than meat chili, and I refused to believe it. Then we made it, and it was fantastic. I will never swear that meat in chili is necessary again. The beans add the meaty texture and are perfectly sufficient.) But there are those who are stubborn out there so I will make some meat suggestions. You can cook 8 sausage links before the onions, cut them into small pieces, cook some more, and then add your onions and follow the recipe just the same way. You can also cook two pounds of ground turkey, pork, beef or some combination separately and drain the juice, then add when you add your cans for a meat alternative.

You can store it for about 2 weeks without risking death (but don't take my word for it, use your nose as judgment). If you want to reheat you may microwave, but it is healthier and probably just as quick to put into a small pan and get to a boil (stir constantly!).

Enjoy this dish. It always comes out great. This is a no-brainer. Let me know if you have suggestions, if you prefer corn in your chili, or you just want to let me know how the dish came out. Thanks again for reading and stay tuned for more great things to cook!