Posts Tagged ‘coconut milk’

There’s something about fall and its relationship with school that makes large batches of something hearty and comforting quite appealing.  After a long day of staring at a computer screen and text books there’s really nothing better than returning home to a “ready in minutes” bowl of _____.  I’m leaving that space open for anything as at the end of the day exhaustion paired with the lack of motivation in me to cook lessens my culinary judgement and, I really would eat ANYTHING.

Well today that’s all I needed and wanted.  The only thing that got me through my chemistry lab of mixing some clear liquid with some other clear liquid to eventually produce a green powder (I was ready to eat that powder at one point — it was highly condemned) was the thought of coming home to a big pot of warm deliciousness.

However that was only a thought, a day dream, rather.  The reality was there really was no big pot of warm deliciousness…Until I made it; so, that’s what I did.

What started as chili quickly turned into a TAKE ON chili when I discovered I didn’t actually have any chili powder.

So I bring you the perfect fall meal: Harvest Vegetable Chili with a Twist.

Harvest Vegetable Chili with a Twist

Ingredients

1 tbsp grapeseed oil
1 small yellow onion, diced
1 green pepper, chopped
1 orange pepper, chopped
1 large carrot, diced
4 sticks celery, diced
1 cup cremini mushrooms, cubed — about 4-5 mushrooms depending on size
2 cloves garlic, minced
3/4 cup pumpkin puree
1/4 cup coconut milk
1 can (540 mL) kidney beans
1 can (540 mL) bean medley, or make your own: garbanzo, romano, white bean etc.
1 large can (740 mL) crushed tomatoes
1 tbsp unsweetened apple butter
1/2 cup water, from rinsing out tomato can
1 tsp curry powder
1 tsp cumin
1/2 tsp oregano (strange…I know, but trust me)
1/2 tsp cayenne pepper, or more, to taste 🙂
1 tsp tumeric
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp cloves
Salt (or herbamare) and Pepper, to taste

Method

1. In a large pot on medium heat, pour in grape seed oil. Add the onion, peppers, celery, and carrots, and sauté for 5 minutes. Add in the mushrooms and garlic and continue sautéing until onion is translucent.

2. Stir in the beans and tomatoes, and water.

3. Add in the pumpkin and coconut milk. Add in all of the spices and apple butter; let simmer on medium until bubbles form on the top.

4. Reduce the heat to low and cover for about 35-40 minutes or until the vegetables are tender yet still have a “bite” to them.

Serve over a bowl of brown rice or if you have more time on your hands throw together a batch of cornbread, because nothing goes better with chili, or not-so chili, than cornbread.  I sprinkled on some nutritional yeast and put a dollop of greek yogurt on top for extra protein and deliciousness!

This chili just takes a few minutes to throw together and then it’s all about playing the waiting game. To speed up that game I quickly cleaned and then went for a run to take full advantage of the nearly 20 degree clear blue sky weather in mid October.

And even though I had to completely adapt the spices and then add other ingredients (coconut milk and pumpkin??) to compliment them, this large batch of “chili” really was a bowl of deliciousness…And Adam will second that with a bronze medal! While he clearly lost this round of the waiting game, I did get a message of earnest approval during my run: “Mmmmmhhhmmm awesome chili love!”

Yes…Chili… 😉

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