Fresh Chili

It's no secret that I'm a HUGE fan of chili. I make it all the time. Vegetarian chili, meaty chili, I like them all. I came across a lighter version of chili in the Everyday with Rachael Ray magazine and modified it quite a bit. It came out great! Perfect summertime chili.

Ingredients:

• 1/3 cup lime juice
• 1/4 cup chopped fresh cilantro
• 7 tbsp olive oil
• salt and pepper
• 1 cup corn
• 1 red onion, half chopped and half cut into slices
  
• 2 cloves garlic, minced
• 2 small zucchini, chopped
• 1 tbsp chili powder
• 1/2 tbsp paprika
• 1 lb ground beef
• 1 can kidney beans, rinsed and drained
  
• 1 can black beans, rinsed and drained
• 1 tomato, diced
• 1 cup Mexican 4 cheese shredded blend

Combine lime, cilantro, whisk in 6 tbsp of olive oil to emulsify. Salt and pepper to taste. Set aside.

Heat remaining tbsp of olive oil in skillet. Add onions, garlic, and chili powder. Saute until onion starts to become translucent. Add beef, season with salt and pepper and paprika. Brown beef, drain excess fat from pan. Add the beans, corn, zucchini, tomatoes, red onion slices, and lime mixture. Cover, stirring occasionally, until vegetables are tender. Sprinkle shredded cheese on top and serve.

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First post! Vegetarian Chili

I've been wanting to start a food blog for awhile, but I had an awful camera that took AWFUL pictures of food. The Husband got me a new camera for my birthday and I can now take decent (I hope!) food pics. I hope everyone enjoys my stuff as much as I enjoy making it!

This vegetarian chili is my go-to ALL THE TIME. I switch the recipe up a lot, depending on what I have available. I never measure for it, so all measurements are an approximation.

Dayna's Three-Bean Vegetarian Chili

Ingredients

• 2 tablespoons vegetable oil
• 2 cups chopped onion
• 4-5 cloves minced garlic
• 1 can tomato sauce
• 1 can diced tomatoes
• 1 can (6 oz) tomato paste
• 1 can vegetable stock or chicken stock if you don't mind meat!
  
• 1 can kidney beans, drained & rinsed
• 1 can black beans, drained & rinsed
  
• 1 can great northern beans, drained & rinsed
• 1 cup chopped zucchini
• 2 cups frozen corn or frozen mixed veggies (corn, peas, carrots, green beans)
• steak rub spice mix, 2 tbsp (my secret ingredient! My mix contains chili powder, paprika, and dry mustard)
  
• salt and pepper to taste

Preparation

Heat the vegetable oil in a stock pot over medium-high heat. Add onions and garlic and saute for 5 minutes. Stir in stock and the rest of the ingredients and bring to a boil. Reduce heat and let simmer 20-40 minutes. Serve! Simple and oh-so-good.