While the last 24 hours have been a little warmer, for the most part the temperature has been hovering around 5 degrees in the early mornings since we've been back in Ketchum. Naturally, I've decided this is the perfect time to start running again. Okay, really I started running over Christmas, following an ascent up the mountain with the Man and his sister in Ojai where I was trying desperately to keep up and not fall over. It was hard, inspiring, and made me realize it's time to get my butt back in gear.
It was warmer in California, but here in Ketchum it has been a bit chilly. And following my cold morning runs, there's nothing better than cozying up once the day breaks, and keeping that warm, cozy feeling all day long. Of course you'll need a nice meal for dinner, and a hot, one-pot recipe is always helpful to have on hand for such occasions—like chili!
No meat and no tomatoes make "regular" chili a bit challenging, so if I crave it, I've gotta make it myself. Pair that with some simple (almost) homemade corn chips and a green salad, and you're good to go. I've included the chip recipe below. The green salad you can figure out yourself, but I'll make a plug for adding avocado! Pairs great with the chili... Note: I show my bowl of chili topped with cheese, but feel free to leave it off for a vegan variation.
Add the following to a large, heavy-bottomed pot over medium heat, in order. You can chop as you go along, as the first ingredients need a bit more cooking time.
- 3 tablespoons extra virgin olive oil
- 1 red onion, diced
- 1 yellow onion, diced
- 1 large jalapeño, minced
- 2 tablespoons minced garlic
- 2 medium heads broccoli, cut into small florets
- 1 small bunch kale, chopped
- 2 small zucchini, cut into a large dice
- 1 box mushrooms, sliced
- 1 bag frozen corn
Then add the remaining ingredients, and turn the heat to low. Simmer for 20 minutes.
- 4 tablespoons chili powder
- 2 tablespoons cumin
- 1 tablespoon sea salt
- approximately 10 grinds black pepper
- 24 shakes green Tabasco
- 1 bottle of beer (I used Omission gluten free beer- their Lager is delicious)
- 1 can black beans, rinsed (Eden Organic as usual for all my beans)
- 1 can red kidney beans, rinsed
- 1 can pinto beans, rinsed
Scoop the chili into bowls and garnish with...
- chopped scallions
- grated cheese, if desired (I recommend goat or cow's milk cheddar, or Manchego)
Add a few chips and eat up!
- Quality store-bought corn tortillas (they should only have 4 ingredients: masa, oil, salt, and water!)
- extra virgin olive oil
- sea salt
Preheat your oven to 400 degrees, and line a baking sheet with aluminum foil. Cut small corn tortillas into six pieces each, and toss with olive oil. Spread the pieces into a single layer on your baking sheet and sprinkle with sea salt. Bake until the chips are turning lightly golden and beginning to crisp.
Serves a lot.