Northern Michigan received us for a beautiful, restful (yes, even with kids), vacation. We returned home to a fridge fuller than when we left (thanks to a sister who picked up our CSA share while we were gone) and a few goodies ready to be picked from the garden. A little overwhelmed by the abundance, I’ve made an enormous pot of this chili to eat and freeze.

Roasted Veggie and Bean Chili
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The quantities in this recipe aren't super specific, as you can really tailor it to use up whatever you may have around. Make a lot or make a little, you're sure to enjoy this one come winter, if you can wait that long to pull the leftovers out of the freezer!
Ingredients
  • a few small eggplants
  • a few peppers + a couple hot peppers if you like spice
  • a couple pounds of tomatoes
  • a few onions
  • 3+ cups dry beans, soaked the night before
  • 15+ cups of water
  • several ears of corn, cut corn from cob
  • 1-2 cans tomato paste
  • cumin, chili powder, salt
Instructions
  1. Begin cooking pre-soaked beans in a very large pot with plenty of water.
  2. Chop veggies into small chunks, toss in olive oil, and roast in oven at 450 degrees for 35-45 minutes.
  3. Add roasted veggies to pot with beans, also add corn, tomato paste, and spices. Since you're starting with dried beans, you'll need plenty of salt to bring out the flavors of this chili.
  4. Simmer until everything is soft and tasty.

 

csa :: weeks ten – thirteen :: roasted veggie and bean chili

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