This is a chili that I made fairly recently maybe around two weeks ago. A usual scenario is that I have just gotten back from the local farmer’s market, and want to make a nice vegetable dish.
This is a “robust” chili where there are many kinds of ingredients. There are two kinds of kale, two kinds of onions, peppers, hot seasoning peppers, and beans. When all done, this is a really tasty meal.
I have switched my cooking oil to canola oil mainly because it is quite a bit cheaper than extra virgin olive oil. It is still very healthy and is high in Omega-3’s and has zero cholesterol. Here I have oiled my Teflon pan in preparation for cooking a bunch of vegetables. (I desperately need a new Teflon pan!)
Shown here are two hot peppers and some kale. The hot peppers are pretty strong and can almost burn holes in concrete. So be careful with them. Also shown is some Kale.
Here they are in the pan.
Chopping green stem onions.
This is a different kind of kale, called Tuscan kale I believe.
I am chopping a regular onion along with the Tuscan kale.
The red pepper is nice.
Here they are shown larger.
When all chopped up and in the pan, it looks really colorful.
An old staple of mine is good old hamburger. Here it is coming along nicely.
The vegetables fry down very much. They are very colorful.
To do it right I like to add beans and a tomato pasta sauce. I get whatever pasta sauce is on sale.
Well, mixing everything together makes this colorful dish, ready to be devoured by hungry mad people.
yum!
