Susanna's Veggie Chili
INGREDIENTS
INGREDIENTS
- 1 recipe simmered pintos (or 4 cans TJ's pinto beans)
- 1 onion, finely chopped
- 1 large or 2 medium carrots, cut in small dice
- 1 red pepper, diced (optional)
- 2 large garlic cloves, minced
- 3 tablespoons mild ground chili (or use hot, or use more)
- 1 tablespoon lightly toasted cumin seeds, ground
- 1 28-ounce can chopped tomatoes
- 1 teaspoon dried oregano, preferably Mexican oregano
- 2 tablespoons tomato paste dissolved in 1 cup water
- 2 cups diced winter squash (about 3/4 pound) or use carrots and parsnips
- Salt to taste
- Grated cheddar or Monterey Jack, or crumbled queso fresco for garnish (optional)
- Heat the oil over medium heat in a heavy nonstick skillet and add the onion, carrot and pepper. Cook, stirring often, until the vegetables are tender and beginning to color, about 8 minutes. Stir in the garlic, stir together until fragrant, 30 seconds to a minute, and add the ground chili and cumin. Cook, stirring, for 2 to 3 minutes, until the mixture begins to stick to the pan. Add the tomatoes and oregano, and salt to taste. Bring to a simmer and cook, stirring often, until the tomatoes have cooked down and the mixture is beginning to stick to the pan, about 10 minutes. Stir in the tomato paste dissolved in water and bring back to a simmer. Season with salt to taste and simmer, stirring often, for 10 minutes, until the mixture is thick and fragrant.
- Add the beans to the tomato mixture. Add the winter squash and bring to a simmer. Simmer, stirring often, for 30 to 45 minutes. It is important to stir often so that the chili doesn’t settle and stick to the bottom of the pot. It should be thick; if you desire you can thin out with water. Taste and adjust salt.
- Shortly before serving stir in the cilantro and simmer for 5 minutes. Spoon into bowls. If you wish, top with grated cheddar, Monterey jack, or crumbled queso fresco (and I added sour cream and green onions).
- Advance preparation: The simmered beans can be made 3 or 4 days ahead and the chili will keep for 3 or 4 days in the refrigerator. You will probably want to thin it out with water is it will continue to thicken. It freezes well.
5-Star Mexican Slaw (from Libby)
Source: www.myrecipes.com/recipe/mexican-slaw-0 INGREDIENTS
PREPARATION Whisk together olive oil and next 6 ingredients in a large bowl. Add shredded cabbage and remaining ingredients, and toss to coat. Cover and chill slaw mixture at least 4 hours. |
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SGN Source provides resources to help people of all ages grow in response to this invitation, 24/7.
As this site continues to grow, we hope your spiritual life will grow along with us!
For more on St. Gregory's Church and our life together, visit www.saintgregorys.org.