Soupy bean stew chili stuff
Aug. 8th, 2009 12:27 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ksmithI couldn't find a recipe that I liked all the way through, so I picked and chose from a few, then sort of winged it.
One large-ish onion, chopped, along with enough shallots to make 2 cups. 4-5 cloves garlic. Sautéed in olive oil. Added my last squash, chopped. Two of the peppers in adobo sauce, chopped, with about a tablespoon of the sauce. Cooked for 5-10 minutes. Added 3-14oz cans of fire-roasted tomatoes, diced. One can mild green chilies. A bottle of 1554 black ale. 1 tsp fennel seeds. 1.5 tablespoons cumin. A few shakes of chili powder. A couple of teaspoons dried oregano. The juice of two limes. 1 can of each of four types beans--chickpeas, black, pinto, red kidney, drained and rinsed. A teaspoon sugar. Couple cups frozen corn. A can of hominy, because I had it in the cupboard and wasn't sure what else to do with it.
I then blew the vegan aspect out of the water and added 2 500-ml chunks of my chicken stock because I felt the liquid needed more depth. I then had to switch the whole mess from my 4.5L dutch oven to the 6-qt stockpot because, well, overfilled.
Now I will let it simmer for a few hours.
One large-ish onion, chopped, along with enough shallots to make 2 cups. 4-5 cloves garlic. Sautéed in olive oil. Added my last squash, chopped. Two of the peppers in adobo sauce, chopped, with about a tablespoon of the sauce. Cooked for 5-10 minutes. Added 3-14oz cans of fire-roasted tomatoes, diced. One can mild green chilies. A bottle of 1554 black ale. 1 tsp fennel seeds. 1.5 tablespoons cumin. A few shakes of chili powder. A couple of teaspoons dried oregano. The juice of two limes. 1 can of each of four types beans--chickpeas, black, pinto, red kidney, drained and rinsed. A teaspoon sugar. Couple cups frozen corn. A can of hominy, because I had it in the cupboard and wasn't sure what else to do with it.
I then blew the vegan aspect out of the water and added 2 500-ml chunks of my chicken stock because I felt the liquid needed more depth. I then had to switch the whole mess from my 4.5L dutch oven to the 6-qt stockpot because, well, overfilled.
Now I will let it simmer for a few hours.
