New Year, Favorite Chili

Why, hello there.  Happy 2012.  Can you believe it?  I guess you must believe it now that January is about half over.  Whenever a new year begins I always do the whole "Where was I this time last year?" question.  It never ceases to completely knock me out, how much can change in a year. It also never ceases to NOT matter one bit (where I was last year).  Although I know that the past can be largely influential, to look back does not encourage forward motion.

And this is what I hope for in the new year: focus on the present while moving forward (somehow)....

Now for a couple of oldies, but goodies.  Tried and true bits of joy.  Song and soup (both a bit shocking).

Starting notes:

1. I started using this recipe while I was in Korea because pickings were slim at the grocery store, but MAN do they love their spicy chili flakes!

2. This is taken from a recipe I found on allrecipes.com. Over the past couple of years it has evolved into something totally different for me (and as always, use the sorts of veggies you like).

3. Meat lovers: go ahead. Add that meat. Paint the soup pot red! (Although, I have had many a meat-lover sing the praises of this chili...) 

Spicy Vegetarian Chili

Serves: 7

Difficulty: Easy

Prep time: 30 min

Cooking time: 1 hour

Ingredients:

1 tbsp olive oil

1/2 med onion, chopped

2 bay leaves

1 tsp ground cumin

2 tbsp dried oregano (or "italian seasoning")

1 tbsp salt

2 stalks celery, chopped

2 bell peppers, chopped

2 med carrots, chopped

2 med squash, chopped

2 jalapenos, minced

3 cloves garlic, minced

2 cans chopped green chile peppers

3 cans peeled, chopped tomatoes

1/4 c chili powder

1.tbsp black pepper

1 can kidney beans

1 can black beans

1 can garbanzo beans

8 oz mushrooms, sliced

1 can corn

Wash, chop, mince, rinse, organize, turn on your music, pour yourself a drink, etc, etc.

Heat olive oil over medium heat and add onions, bay leaves, cumin, oregano, and salt. 

Once the onion is soft, add celery, peppers, carrots, squash, jalapenos, garlic, and green chile peppers. When the veg is heated, cover, turn down the heat to low, and simmer for 5 minutes.

Now add the rest of the ingredients (except for the corn) and bring to a boil. Reduce the heat to low, cover, and simmer for about 45 minutes.

When your carrots are cooked through, add the corn. Simmer this for 5 more minutes. 

Garnish and serve! Things I like to garnish chili with:

-Medium cheddar cheese

-Avocado

-Cilantro

-Sweet red onion

-Sour cream

Ending notes:

1. This is SPICY. So, if you want less spice. Cut out a jalapeno or lessen the amount of chili powder.

2. If I had more patience I would: peel and chop my own tomatoes, soak and cook my own beans, so on and so forth.

3. The bread sitting next to the chili is jalapeno + cheddar corn bread. More on that later :)

Hey, how have you been? I miss you guys. Wherever you are. And if I just saw you (or talked to you) - I probably miss you still.

Sending my love, be well.