we have had a little cold snap move in which calls for harvesting all of our summer crops and making some slow cooked comfort foods! this weekend we harvested all of what was left of the tomatoes and peppers and roasted them for the season's first chili. we served sprinkled some sharp cheddar cheese on top and some saltine crackers. The only thing missing was some hot cast iron cornbread!
ingredients
4-6 (or more) green tomatoes
3-4 peppers
1 Tbsp olive oil
1 can of black beans, drained
1 can of white pinto beans, drained
1 can of red pinto beans, drained
1 large can of stewed tomatoes
2 cloves of garlic, diced
1 Tbsp (or more to taste) chili powder
3-4 cups (more or less) veggie stock or water
salt to taste
hot sauce, optional
directions
-pre-heat oven to 400 degrees
-dice green tomatoes
-put whole peppers and diced tomatoes in a roasting pan and coat vegetables with olive oil and sprinkle with some salt
-roast for 20 minutes
-while roasting, dice an onion and saute in a large stock pot
-remove roasting veggies from oven
-peel and seed the peppers and slice
-add tomatoes and sliced peppers to the large stock pot
-add vegetable stock/water, beans, tomatoes, chili powder and salt to the stock pot
-let simmer for a few hours or put in a crock pot to slow cook.
photographs and recipe by kristen bach