Oh, I’m sorry. Is it chili weather?
Why, yes, sorta, it is!
This past Sunday– technically one of the first days of fall– was the first day in LA that we woke up and it wasn’t BLAZINGLY hot. Like, the entire day stayed under 70*F. I’ve lived here long enough to know that “seasons” in Los Angeles are more like “transitory air feelings” than actual climate changes. Days can feel like fall and then transition immediately to summer. It happens.
Because David was sick, I opted to make us a white chili for lunch. I didn’t have any tomatoes. So, this is what went down:
- Olive oil
- 3 cloves garlic
- 4 oz frozen bell pepper strips (mine are from Trader Joe’s)
- 1 15oz can of white kidney beans
- 1 15oz can pinto beans
- 3 tsp chopped chives
- 2 cups veggie broth
- Cumin, Paprika, Chili Powder, salt & black pepper to taste.
- In a large stock pot over medium heat, bring 3 tablespoons of olive oil to heat. Add 3 cloves of finely chopped garlic, and saute until translucent.
- Add the frozen peppers and cook until soft.
- Add the cans of beans, and do *not* drain them. You’ll want that gooey stuff to thicken the chili.
- Add two cups of veggie broth to the mix; PLUS all your seasonings to taste. I used a ton of cumin, a dash of smoked paprika, a lot of chili powder, and 2 teaspoons of freeze-dried chives. Cover and simmer until thick. Took about a half hour to forty-five minutes to get it to be where I wanted it to be, but I like my white chilis a bit more soup-like than most.
- Dish your chili, salt & pepper to taste, and enjoy.
How are you enjoying chili weather?Pin It