for dinner tonight

…posted because I always have to dig through my email for it. No longer!

Moosewood Red, Gold, Black and Green Chili – adapted

28 oz. undrained canned tomatoes
2 tablespoons olive oil or vegetable oil
3 cups chopped onion
3 garlic cloves, minced or pressed
1 generous teaspoon ground cumin
1 generous teaspoon chili powder
1 tablespoon Tabasco or other hot pepper sauce, or 1/4 tabelspoon
cayenne (I used the cayenne)

2 zucchini, chopped into small cubes
2 cups fresh or frozen cut corn
14 ounce can cooked black beans, drained
14 ounce can cooked red kidney beans, drained
salt to taste

Grated Chessar or Monterey Jack Cheese (i didn’t use)
Chopped Fresh Cilantro (i didn’t use)

1. heat the olive oil in a large pan and saute’ the onions, garlic,
cumin, chili powder, and tabasco or cayenne
2. When the onions are soft, stir in the zucchini and saute until semi-soft.
3. Chop the tomatoes right in the can and add them to the pan. Stir
in the corn and beans.
4. Heat thoroughly on low heat.
5. Cover and simmer for a few minutes for the flavors to meld. Add
salt to taste.
6. Serve plain or topped with grated cheese and fresh cilantro


  1. 1L said:

    yum – sounds awesome! and i love eating chili when it’s warm out!! :)

  2. keely said:

    That’s my favorite chili recipe. My version is a bit adapted too. I’ve made it so much at this point I no longer need to reference the recipe. BTW, it is even yummier in the days after cooking, and it freezes really well.

    I hope you enjoyed your dinner!

  3. m00se said:

    Yeah, they’re actually my adaptations. I emailed them to someone and never wrote them down for myself. I actually got dinner made for me last night (yay!) so chili for dinner tonight. And it does freeze really, really well. My plan is to make a large batch and do just that.

    What changes do you make to the recipe?

  4. keely said:

    I believe the recipe calls for two green peppers, but I always use one green and one red. I use hot sauce for the spice, but much more than the one Tbs, and I usually increase the garlic a bit too.

    Why don’t you use the wheat bulger? I’m curious because I’ve always loved the texture it brings to the chili.

  5. m00se said:

    I think that when I made it the first time, I either forgot or couldn’t find the bulger. Often I either make it really thick anyway or serve it over mashed potatoes or brown rice to make up for the bulger. I need to try it though.

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