Here are some pictures that correspond to a chili that I made several months ago, during the summer. It was a Saturday and I had just bought many fresh ingredients, such as kale, Swiss chard, onions, and banana peppers from the farmer’s market. When I got back I made a fabulous chili discussed more below.
There is a nearly endless variety to the kinds of chilis you can make. I put just about anything in. Nearly every chili I make is different in some wah. During the summer months when the ingredients are available from the farmer’s market, my favorite things to put into chilis are chopped greens, such as kale and Swiss chard. The meal shown below has both kale and chard. Putting a few slices of (Kraft singles American) cheese is also great for chilis, and another fantastic variation would be to put in a can or two of cream of mushroom soup in place of the tomato sauce and beans. Adding a chopped garlic clove always helps, too. (I did not happen to have one at the time of this cooking.) I frequently “spice up” chilis, and the dish below has some chopped red banana jalapeno peppers; this warms it up nicely. I also spice up chilis with several chopped hot Thai chili peppers.
The chili shown below has chopped fried vegetables consisting of:
- two kinds of onions
- kale (purple)
- Swiss chard
- red banana peppers
- mushrooms
There is nothing in this chili here that is high in cholesterol or unhealthy (that I know of). Putting in a few slices of cheese or a can or two of cream of mushroom soup would add an interesting taste but would diminish the health aspects.
