i also love her for her veggie chili recipe...
(shown with my other best friend, Stella. surrounding a pile of creamy polenta - my inappropriate subsitute for cornbread - and topped with cheddar...)
therefore, you can imagine my surprise when i called her a couple weeks back to ask for said chili recipe (i know i had it in this apartment. i just have no idea where it ended up...) and found out that she was IN LOVE. what does this have to do with food? NOTHING. but its my blog and i'll publicly tease my friends if i want...
therefore, this recipe is no longer just known as susan's chili, its now known as 'susan'sinlove chili'.
its even a little funnier if you know her whole name...
pieced together from between rumblings of how DREAMY her new boy was...
Click here to import directly into Pepperplate
1 tbsp olive oil
1 cup chopped onion *
1 large red pepper - chopped *
5 cloves garlic - minced
1 16 oz can great northern (white) beans
1 16 oz can kidney beans
1 16 oz can black beans
14 oz can diced tomatoes - plain
14 oz can diced tomatoes with jalepenos
1 c frozen corn
1 large carrot, chopped into small pieces
1 tbsp chili powder
1 tbsp chipotle chili powder
1.5 tsp oregano
1 tsp cumin
1 chipotle pepper in adobo sauce, minced
adobo sauce to taste
over medium heat, saute onion and pepper and garlic in olive oil. about 3 - 5 mins
Add cans of beans (rinsed)
bring to boil and stir - then reduce heat to low and simmer.
Add corn & carrot
add spices and let simmer, uncovered for about a half hour - 45 mins. Stir occasionally.
when liquid is nearly cooked away, add chipotle pepper and adobo sauce, to taste.
cook another few minutes and then serve with a good beer, some cornbread or chips, shredded cheese - or any other way you can think of...
Chili can also be frozen in single serving sized and reheated for 2 - 2 1/2 mins on high (microwave).
*that vidalia chop wizard ROCKED for this part...