If you’re lucky enough to have nutrient-rich, garden-fresh vegetables on hand, here’s a recipe that capitalizes on their good flavor. The recipe is courtesy of the excellent chefs at Heifer Farm in Rutland, Mass., who have a special knack for making the very most of their harvests.
Heifer Farm Veggie Chili
- 1 medium onion, diced
- 1 ½ cups bell peppers, chopped
- 2-3 cloves of garlic, minced
- 2 tablespoons cumin
- 2 tablespoons chili powder
- 2 tablespoons oregano
- 1 tablespoon coriander
- 2 cups tomatoes, chopped
- 4 cups corn
- 1 ½ cups of cooked black beans*
- 1 ½ cups of cooked pinto beans*
- 2 cups water
- Salt and pepper, to taste
- 1 pound of cooked ground beef
- 4 cups winter squash, cut into half-inch cubes
- 1-2 zucchini or summer squash, diced
- hot peppers, to taste
*Beans can be canned or dried. If using canned, use one can of each kind. If using dried, soak ½ cup of each kind overnight. Drain the soaking water, cover with fresh water and cook approximately 90 minutes. Drain, and add to chili.
- Heat oil in the bottom of a large pot and sauté onions until translucent, about 5 minutes. Add bell peppers and garlic and sauté a few minutes more.
- Add spices.
- Add tomatoes, corn and any other vegetables, if using.
- Add beans and beef, if using.
- Add water and bring to a simmer. Cook gently for 45 minutes to an hour.
- Add salt, pepper, and seasonings to taste.
Serve with fresh chives, shredded cheese and sour cream.