Thursday, January 19, 2012

Vegetable Chili/Soup

The other morning in Vermont we woke up to a real temperature of -12 degrees at the base of the mountain. That is just beyond ass biting cold. The kind of cold that makes your body shivvvver and curl in on itself just thinking about it, where your eyes squint and your shoulders hunch over in an attempt to push all of your body's warmth into your core so you can hold onto it.

The kind of day where you either make chili, or soup, but definitely not ice cream. Its also the kind of day that you put a little of grandpa's cough syrup in your coffee. Just for good measure.

I wanted to make both - soup and chili, but I didn't want to take the time to make both, so I winged this sort of mish mash of the two. I'm sure Rachel Ray has some annoying name for the combination of a Chili and a Soup similar to her famous "Stoup" which is stew and chili, but I'm not Rachel Ray so I didn't think of one.

Here goes - trying to remember what I did from memory.
1 onion diced
4-5 carrots cut on bias
4-5 celery stalks cut on bais
16 oz sliced mushrooms
 - throw those in the pan with some olive oil and let them get happy together

Cumin, chili powder, salt pepper
 - let that get hot for a minute or two

28 oz tomato sauce
15 oz diced tomatoes
2-3 cups veggie stalk
1/2 can chipotle chilis in adobo diced (and the sauce)
1/2 bag fire roasted frozen corn

Let that simmer on the stove for about 30 minutes. Serve with sour cream, cornbread, single malt scotch, whatever.  

Enjoy! It was awesome - don't skip the adobo - it makes it. 

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