Chili and Pesto

Three-Bean Chili with Spring Pesto -Adapted from Real Simple Magazine

-1 tablespoon plus 1/4 cup extra-virgin olive oil

-1 small yellow onion, chopped

-2 carrots, diced

-1 14.5-ounce can diced tomatoes, including liquid

-Kosher salt and pepper

-1 15.5-ounce can chickpeas, rinsed and drained

-1 15.5-ounce can cannellini beans, rinsed and drained

-1 15.5-ounce can kidney beans, rinsed and drained

-zest from 1/2 lemon

-red pepper flakes

-2 cups water or chix broth

-2 cloves garlic, finely chopped or blended with food processor

-3 tablespoons pine nuts, chopped or blended with food processor

-1 cup fresh flat-leaf parsley, chopped or blended with food processor

Heat 1 tablespoon of the olive oil in a large saucepan over medium-high heat. Add the onion, carrots, and red pepper flakes and cook until tender, about 5 minutes. Stir in the tomatoes and their liquid, 2 cups water I used chicken broth, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil. Add the chickpeas and beans and cook until heated through, about 3 minutes and then add lemon zest. Combine the garlic, pine nuts, parsley, the remaining olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small bowl or combine all ingredients and process in a blender. Divide the chili among individual bowls and top with the pesto.

I served this with a side of cibatta slathered with the artichoke dip from our St. Patty's Day celebration and broiled with parmesan cheese on top.

Veggie Chili

Last night I decided to can some veggie chili for our trip to Yellowstone. I'm trying to get as much pre-cooking done before we leave. And since I'm not real keen on the thought of 1) meat sitting in the cooler to for days and 2) bears eating my food I've decided to can our meals making most of them veggie friendly.

I was talking to my mother the other day and laughing because the tomatoes you see above are heirlooms that I got a Mother Earth Gardens http://www.motherearthgarden.com/. I forgot what kind of tomatoes they were and kept waiting for them to get red. Whoops! Anyways, I decided to add a few to our chili last night. Aren't they beautiful???

Veggie Chili
2 cans chili beans or kidney bean
2 cans of diced tomatoes
1 zucchini
1 yellow onion
3-4 carrots

2 chipotles in adobo sauce

about 2 TBL of oil
4 cloves of garlic
2 peppers of your choice
chili powder
cumin
2-3 bay leaves
lemon juice

salt and pepper

• Saute onions, garlic and spices with oil till onions are translucent
• Add carrots, zucchini and peppers (including chipotles)
• Once everything has cooked down a little add beans (with juice) and tomatoes (with juice)
• Add lemon juice, salt and pepper to taste
• Serve with cornbread

Here is the finished product. Not too bad for 2 hours of work. I really love canning and have noticed how practical it is especially in a two person household. I don't have a pressure cooker so I can't do meat yet, but soups are on the idea list. I also think I might try some chutneys when we get back.