West Coast Chili
True story: a girl in a liquor store gave me this recipe
1 onion
2 large portabello mushrooms
1 green bell pepper
1 jalapeno pepper (seeds removed)
1 zucchini
1 3/4 cups canned kidney beans
1 cup fresh or frozen corn
1-14oz can of tomatoes
1-6oz can on tomato paste
3 tablespoons of soy sauce
2 tablespoons of olive oil
2 teaspoons chilli powder
1 teaspoon cumin
1/2 teaspoon coriander
1/2 teaspoon oregano
1/4 teaspoon thyme
cayenne pepper to taste
- Chop the onion, green pepper, mushroom, and zucchini. Saute in a skillet with olive oil, until the veggies turn soft or the onion turns translucent
- In a (separate) large pot add the tomato paste, tomatoes, corn, kidney beans, and black beans. Heat at medium heat.
- Once the ingredients from step two are hot, stir in sauteed veggies, soy sauce, minced jalapeno, and spices.
- Let the mixture simmer, stirring occasionally for 25 minutes.
BONUS GOODNESS: serve with a dollop of guacamole!
