Pacific Northwest Chili

We've dubbed this dish Pacific Northwest chili because it includes an item held in great esteem by many in these parts: beer. Also because all the veggies in it are grown around here (and are in season right now). But mostly the beer.

We tried this out when we were looking for vegetarian recipes to add to our repertoire, but it's become our favorite chili recipe.  It is simply amazing in the summer when the ingredients are all fresh.

Recipe below; printable version here.



NORTHWEST VEGETARIAN CHILI

• 3 cloves garlic, minced
• 1 Tbsp canola oil
• 2-14.5 oz. cans stewed tomatoes

OR (if you have a little more time and some fresh veggies on hand)        

3½ cup tomatoes, peeled, cored and chopped into large pieces        

3 Tbsp onion, chopped        

3 Tbsp green pepper, chopped        

1 Tbsp celery, chopped        

1 tsp sugar        

dash salt      

• 1 cup water
• 12 oz fine Pacific NW microbrew (or any alcoholic/non-alcoholic beer)
• 8 oz. tomato sauce
• 3-4 tsp chili powder
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp ground pepper
• 3-15 oz. cans beans (mix of pinto and/or kidney beans), rinsed and drained (about 5 cups cooked, if using dried beans)
• 1½ cup summer squash or zucchini, chopped
• 1½ cup corn kernels, fresh or frozen

Saute garlic in hot oil for 30 seconds.

Stir in undrained canned tomatoes, beer, water, tomato sauce, chili powder, oregano, ground pepper and beans.

OR (if using fresh tomatoes): Combine tomatoes, onion, green pepper, celery, sugar, and salt. Bring to boiling; simmer, uncovered, for 10 minutes. Stir in beer, water, tomato sauce, chili powder, oregano, ground pepper and beans.    

Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

Stir in corn and zucchini/squash. Cover and simmer for 10 minutes or until vegetables are tender. Top with your favorite chili toppings (we like cheese and cilantro).

Adapted from the Better Homes & Gardens Cook Book