Sunday, December 6, 2009
Kim and I are an unusual pair! We started out as neighbors...fast became friends...and then started this adventure of being co-authors and...now.. "bloggers". Who would have thought! Why is this unusual, you ask??
Well, we are opposite in a lot of ways but that makes our friendship interesting. If all our friends were exactly like us, it would not make life very interesting! One of the biggest examples of this, that food blog readers might care about, is that Kim and her family are devout vegans, while me and my family are carnivores!
How can this be?
The co-author of a vegan blog actually eats meat?!
Will I lose the respect of our vegan readers?
I certainly hope not! Kim's vegan family has welcomed me with open arms and I hope that my vegan readers will too. Kim and I have come together to experiment and find dishes that keep each of our families happy...keeping to our mantra of "Everyone is welcome in our kitchen"! Just because my family eats meat, does not mean that we sit down to huge slabs of meat every night. I am a dietitian who knows all about the health benefits of a vegan lifestyle. My meat-eating-family loves experimenting with new foods and are excited about the health benefits of eating vegan, even if we do not eat solely vegan all the time.
So carnivores and vegans can all come together and enjoy this amazing chili on a cold winter's night. We just made this on Friday for a groups of carnivorous and vegetarian friends who came over for dinner before we headed to our town's Winter Walk. It was the perfect start to a wonderful evening with friends.
This recipe is not an original Welcoming Kitchen creation. I found this on the website the Savvy Vegetarian and tweaked it a little to make it "Welcoming Kitchen Friendly". This website Savvy Vegetarian adapted it originally from "The Moosewood Cookbook" by Mollie Katzen.
• 3 cans kidney beans, drained and rinsed, plus 6 cups water
• 1 cup quinoa
• One 6 oz can tomato paste
• 2 - 4 Tbsp olive oil
• 1 medium red onion, peeled, quartered and diced
• 1 red pepper, diced
• 1 green pepper, diced
• 1 medium carrot, diced
• 2 stalks celery, diced small
• 1 jalapeno peppers, halved, seeded, and minced - approx. 1 Tbsp
• 1 - 2 Tbsp fresh ginger (2 - 4 thin slices) peeled & minced, Or 1 tsp dried
• 2 - 4 cloves garlic, peeled and minced (approx. 1 Tbsp)
• 1/2 -1 tsp chipotle chili powder to make it mild,
• 2 bay leaves
• 1/2 cinnamon stick
• 2 tsp each: paprika, gr. cumin, coriander
• 1 tsp each: dried thyme, basil, oregano
• 1 - 2 cup fresh or frozen corn kernels
• 1/2 c. minced parsley or cilantro
• 1 tsp salt or to taste
• Fresh ground black pepper to taste
Slow Cooker or Crock-pot Chili Directions:
Turn an 8 - 10 qt crock-pot on high
Add cooked beans, cooking liquid or water, quinoa, tomato paste, bay leaves, and cinnamon stick to the crock-pot.
After sautéing the veggies & spices, transfer them to the slow cooker.
Reduce crock-pot heat to low, cover and cook 4 - 6 hrs.
Add corn, minced parsley or cilantro,
Cover and cook for another 1/2 hour.
Kim & Megan