THEME: COLD SNAP
Now that we’re back into our regularly scheduled programming,
we thought you might like to make something hearty and warming for this end of winter weather. Remember the old “March comes in like a lion and out like a lamb?” Well, let’s just say this easy to make chili is something of a lion tamer. If you’re doing a no-meat thing right now, this is also a great vegetarian recipe where you don’t miss the meat. No hungry bellies in an hour. Here’s the recipe, which includes mushrooms, our favorite meaty non-meat ingredient. If you’ve been hanging on to your Field Goods frozen items, this is a good time to pop those bags open! We love soups and chili because you get a chance to clear out the fridge.
Hearty Vegetarian Chili:
1 tbs vegetable oil (use our canola or sunflower oil if you got that in your bag last week)
1 cup chopped onions (still have an onion left?)
¾ cup chopped carrots
3 cloves minced garlic (use the garlic powder if you’re out of fresh)
2 cups chopped bell peppers
¾ cup chopped celery (still holding onto your celeriac? Chop into matchsticks and sub in)
1 tbs chili powder
1 ½ cups chopped mushrooms
1 28 oz. can peeled tomatoes with liquid, chopped (check your freezer for frozen cherry tomatoes!)
1 – 1 ½ cups kidney beans
1 11 oz. can corn (check the freezer!)
1 tbs ground cumin
1 ½ tsp dried oregano
1 ½ tsp dried basil
In a large pot, sauté the onions, garlic, and carrots until the carrots are tender. Add in peppers, celery/celeriac and chili powder. Cook another 5 minutes or until tender. Stir in mushrooms and give them 4-5 minutes, then add tomatoes, kidney beans and corn. Add the cumin, oregano and basil. Bring the whole pot to a boil and reduce heat to medium. Cover and let simmer for 20 minutes. Feel free to stir occasionally. We top it with sour cream or crème fraiche, but you can do whatever you darn well please.
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- Salad Mix: Spinach from Radicle Farm (OG)
- Herb & Allium: Eschalions from R&G Farm (FAM)
- A unique shallot-onion hybrid much loved in Europe. They are fabulous roasted. Try topping with the caciotta.
- Fruit: Pink Lady & Empire Apples from Solebury Farm (FAM)
- Cheese: Caciotta from Lime Kiln Farm
- Caciotta is a classic Italian farmhouse cheese. It is a soft cow's milk cheese with a semi-soft texture and a creamy firm consistency with a mild somewhat sweet flavor. It should be stored in the refrigerator and eaten with a week or two. You can use it on salads in cubes or cook it with eggs or cheese.
- Bread: Challah Braid from Bread Alone
- Pasta: Traditional Radiatore from Flour City Pasta (CO)
- Yogurt: Whole Milk 32 Ounces from North Country Creamery (OG)
We have a delightful roasting mix, canola oil, and sunflower oil!
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