So I wasn't feeling the greatest yesterday afternoon, so despite the 7000000% humidity and 90 degree temps, I was sooooooooooooooo happy we had chili planned for dinner last night! But never fear, as we made chili with a SUMMER twist: Grilled Vegetable Chili!!!
Based on this recipe:
We started by grilling up:
- 2 zucchini
- 2 yellow peppers
- 1 red pepper
- 1 Japanese eggplant
- 1 red onion
Scott grilled the veggies until they got a nice char on to the outside and then took them in to dice 'em up into small cubes...
With the help of his sous chef...of course;)
Meanwhile, I heated up a drizzle of olive oil and added 3 cloves of minced garlic & a can of rinsed black beans to heat up...
Next Scott added all of the vegetables to the pot.....
Till we had an array of veggie colors!
And next came the spices:
- 2 tablespoons of chili powder (or more, if you like it spiceeeeee)
- 1 tsp. paprika
- 3 cups vegetable stock
- 1 can tomato paste
- Salt & Pepper
Add to the pot, stir and let it come to a boil. My only regret was that we did not make the vegetables the night before to be able to whip this up in the morning and let it simmer in the slow cooker alllll day...but, since we were STARVING, we let it cook on medium heat for 10 minutes to speedily thicken up;)
And it was DELICIOUS. Crank up your air conditioners and try this one:) The grilled red onions were the STANDOUT STAR of evening, as the flavor just BURST through all of the other vegetables and spices. Perfect, perfect meal for when you feel under the weather, or anytime!
And what could be more fitting to go alongside than a nice hunk 'o rosemary cornbread. YUM! :)
Well...I think today may commence a "cleaning out the fridge" phase of our meals for the next few days:) Our freezer is PACKED to the gills, so I guess that means it's time to start making some of those things we stashed away in there;) We'll see what we can come up with;)
Have a good Thursday!
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