Vegetarian chili for those who hate rules

For those who read my previous Tweet and thought, "Mmm, vegetarian chili sounds good," I thought I'd share my dandy little recipe.

Honestly, I have no intention of telling you exactly how much of each item to include because A. I don't measure and B. the taste and spiciness of chili is extremely individual; so, grab some ground cayenne, and do your worst...or add the tiniest amount and still feel like a rebel.

Yet another perk of a meatless chili: You can taste as you go without risk of food borne illness from undercooked meat!

Gather these:
Olive oil
Celery
Peppers of any variety
Scallions (or other onion of choice)
1 can tomato paste
Bean(s) of choice
Diced tomatoes (2 canned or a boatload of fresh)
Spices of choice (chili powder, black pepper, cumin, cayenne pepper, garlic powder)
Zucchini and/or summer squash
Elbow macaroni-like noodle (optional)
Sour cream (optional)
Shredded cheese (optional)
Fresh cilantro (optional)

(Recommended amounts below serve 4-ish rather hungry people.)

Think of your grandmother's soup pot (you know, the one she had to store in the basement because no kitchen cabinet on earth is that big) and divide in half in order to select the correct sized pot. Grab the olive oil, take the cap off, flip it over and squiggle it around making pretty designs in the bottom of the pot until it's coated with a thin layer. Turn the heat on low.

Add 5-7 chopped scallions, 1.5-2 chopped bell peppers and 3-4 stalks chopped celery.

Have fun with the peppers: Any color or member of the pepper family is welcome.

Sidenote: If carrots, celery and onion is a mirepoix, what is the holy trinity of onion, celery and bell pepper called?

Anyway...

Let the menage-a-veggie sweat a little. (So, let them soften a bit.)

Add in one mini-can of tomato paste and mix. (Go lycopene!)

Spice it up: chili powder, cayenne pepper, black pepper, cumin and garlic powder are my go-to flavors.

Bring on the protein! All of the beans I use are prepared from dry then frozen.

According to my dosha, I should eat black beans, and I often do. (No, I'm not kidding.) Also, there's the whole undercooked-kidney-beans-can-make-you-really-sick thing that I'm too paranoid to tempt.

Two bean varieties add visual appeal, like black and great northern, for example.

How much? I add beans until the distribution looks like I'd get at least one bean per bite. Pretty scientific, eh?

Next, 1-1.5 small-to-medium zucchini and/or summer squash. (Remember that summer squash is a bit tougher and will take longer to cook. Also remember that summer squash adds a gorgeous splash of golden yellow to your dish.)

Last, add two large cans of diced tomatoes or a whole bunch of fresh or a mixture.

Served with elbow macaroni, sour cream, some shredded cheddar and fresh cilantro is kiss-your-fingertips fantastic.

This recipe's free-to-be-you-and-me lack of rigidity allows you to empty your fridge, use the veggies that are about to go limp and show some gratitude by using up all of what you already have. (Not to mention, it means you get every penny out of your last grocery store trip.)

Great. I made myself hungry.

photo credit: I Believe I Can Fry via photopin cc

Vegetarian and Pretty Darn Clean Corn and Potato Chowder

Your presence here is historic.

This marks my first original recipe. Fear not, however, I've eaten it, and I guarantee that this will be the best vegetarian potato, corn, chowdery thing you've ever eaten from a crock pot that was recommended by a blogger named Abby. (Okay, it's not a real guarantee, but I do think you'll enjoy it.)

Here it goes.

photo credit: whitneyinchicago via photopin cc

Vegetarian, Vegan and Pretty Darn Clean…
Corn and Potato Chowder...made in a crock pot

1 pound potatoes (I used red.)
12-16 oz bag frozen corn (or be really fancy and roast some on the cob and add…without the cob)
1/4 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion powder
1/2 teaspoon black pepper
1 teaspoon thyme (I used fresh.)
1/4-1/2 teaspoon crushed red pepper
1-1.5 teaspoons chopped rosemary (I used fresh.)
1/2 shallot
4 cups vegetable broth
2/3 cup heavy cream

Clean and cut potatoes (long-ways, then across…usually into 6-8 pieces, depending on the size of the potato). Yes, potatoes are the Dirty Dozen list of the most pesticide-ridden edibles. So, clean thoroughly and move on, or buy/grow organic.

Add cut potatoes, frozen corn and very thinly sliced shallots to crock pot.

Add flour and turn over ingredients with a spoon to coat them evenly.

Add all spices.
Since you've already added shallots, do you really need to add onion powder? Probably not, but I haven't tried it that way; so, I assume no responsibility for your potentially bland soup if you do not add it.

Add vegetable broth.

Cook until potatoes are soft enough to be speared with a knife.
Let's be honest. Recommending an amount of time to leave this soup in your crock pot is entirely dependent upon the size of your crock pot and how temperamental it may or may not be. And how often you lift the lid. And if you followed the recipe exactly. Bank on at least 4 hours on the low setting.

When the potatoes are soft enough, add the cream, and continue to cook until cream is warm.
You can leave it on "keep warm" for a few hours, if need be.

If you feel like impressing someone, garnish with some chopped, fresh parsley or a sprig of thyme.