The thing that I love about making chili is that it really is one of those “everything but the kitchen sink” recipes. Just start with a basic recipe and add what you have on hand!
1/1/11 version of vegetarian chili
Dice the onion, garlic, and jalapeno and saute it in a tablespoon or so of olive oil until golden. Add carrots, rutabaga, and zucchini and saute until soft. Add the remaining ingredients. Let simmer for about an hour, stirring occasionally. Yum!
2 cloves of garlic
bunch of carrots
1/2 bag of corn kernels (frozen from summer’s bounty)
1 tablespoon of cumin
a bunch of chili powder (to taste)
28 ounce can of diced tomatoes
28 ounce can of kidney beans
3 bay leaves
Best wishes for a happy & healthy new year!!