veggie chili

This is what has become of the surprise chili posted earlier, and is the recipe that was requested by Fruit Tart.

It’s good fresh, but better the second day.



3 cups kidney beans (2 cans)
1 1/2 cups black beans (1 can)
1 cup crushed tomatoes
1 cup water
1/2 cup wild rice (4 oz)
1/2 cup corn (fresh/frozen)
1/4 cup balsamic vinegar
2 tbsp molasses (dark)
2 teasp sea salt
2 teasp chipotle
1 teasp garlic powder
1 teasp cinnamon
1 yellow pepper (finely diced)
1 red pepper (finely diced)
1 red onion (finely diced)
2 heads garlic (whole cloves)


Cook wild rice with 1 1/2 cups water. Dice peppers and onions and saute. Add remaining ingredients to stew pot, cover and simmer, about 15 minutes. Add vegetables and wild rice, and simmer everything additional 30 minutes.

(I’d like to experiment with using whole (dried? fresh?) peppers, cinnamon sticks, and cocoa instead of cinnamon (not simultaneously : ). I’d really like to try it with tamarinds replacing the vinegar and tomatoes, but I’m not sure how to use them. From what I’ve read, I *think* it could work, but who knows?)


2 thoughts on “veggie chili

  1. Thank you for posting this! I remember being awed by the interesting/unusual ingredients — balsamic vinegar, molasses, wild rice – but I couldn’t remember what they were later.

    I don’t know if I’ve ever had anything with tamarinds . . . I only know it from EAP’s ode ‘To Science’ (Science! True daughter of old time thou art! Who alterest all things with thy peering eyes. Why preyest thou thus upon the poet’s heart, Vulture, whose wings are dull realities?) As a chemistry grad student I had a plan to cross stitch that to hang on my wall! ;-) I can’t wait to hear of your further experiments.


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