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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 24 |
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You're sure to get a kick out of this spicy entree, which placed third at a chili contest in Murphy, North Carolina. I wanted to make good-for-you chili that also used veggies from my garden, C.J. Counts explains. My husband and I are chefs, but we also like to have fun and use our imaginations when we cook. Ingredients:
2 cups fresh or frozen corn |
2 cups each cubed zucchini, yellow summer squash and eggplant |
2 each medium green peppers and sweet red peppers, cut into 1-inch pieces |
2 large onions, chopped |
1/2 cup garlic cloves, peeled |
1/4 cup olive oil |
4 quarts chicken broth |
2 cans (14-1/2 ounces each) stewed tomatoes |
2 cans (14-1/2 ounces each) tomato puree |
1/4 cup lime juice |
4 teaspoon chili powder |
1-1/4 teaspoon cayenne pepper |
1 teaspoon ground cumin |
1/2 cup butter |
1/2 cup king arthur unbleached all-purpose flour |
3 cans (15 ounces each) white kidney or cannellini beans, rinsed and drained |
1/2 cup minced fresh cilantro |
sour cream and chopped green onions, optional |
Directions:
1. Place the vegetables and garlic in a roasting pan. Drizzle with oil; toss to coat. Cover and bake at 400° for 20-30 minutes or until vegetables are tender; cool slightly. Remove and chop garlic cloves.
2. In a Dutch oven or soup kettle, combine the broth, tomatoes, tomato puree, lime juice, chili powder, cayenne and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 25-35 minutes or until mixture is reduced by a quarter.
3. In a large saucepan or Dutch oven, melt butter; stir in flour until smooth. Cook and stir until bubbly and starting to brown. Slowly whisk into tomato mixture. Add roasted vegetables, garlic, beans and cilantro; mix well. Simmer, uncovered, until chili reaches desired thickness. Garnish with sour cream and green onions if desired. Yield: 24 servings (6 quarts).
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