I've had quite the bounty of tomatoes from my garden the last week or so. I planted 5 varieties of heritage tomatoes: 2 kinds of sauce tomatoes, a pink, a white, and a yellow (I can't see the tags under the jungle of plants to give you the exact names). The sauce and pink tomatoes I'm saving for preserves, but I wanted some fun ways to use the white and yellow ones, besides just eating them (they are nice for that too). The varieties I have are quite sweet and mild, and I thought they might go nicely with some sweet corn I picked up at the local market. The resulting chili I concocted was so tasty, I just had to share my recipe with you.
1/2 lb ground beef or chicken (optional)
1 small yellow onion*
4 med to large white, yellow, or orange tomatoes
1 yellow bell pepper
1 can romano beans (drained and rinsed)
2 cobs of corn (about 1-1.5 cups)
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dry oregano (or 1 tbsp fresh)
hot chili seasoning of your choice (I used 1/4 tsp hot Hungarian paprika)
1 tbsp apple cider vinegar
salt to taste
Sour cream to serve.
Chop onion, tomatoes, and pepper into small pieces. Cut corn from cobs.
Brown ground meat in large pan. Add onion and cook until translucent (if not using meat, cook onion in 1 tbsp oil). Add spices and stir until fragrant (~1 min). Add tomatoes, beans, and yellow pepper. Simmer for 20 min. Add corn and simmer another 5 min. Season to taste with salt, and add more chili if it's not hot enough.
Serve over wild or brown rice with a spoon of sour cream, or with corn bread.
*I made mine without the onion, since I'm allergic, but I'm sure it will be awesome with onion too.
Friday, August 28, 2009
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Oooo, I think this would be good with black-eyed peas, too. Nice recipe!
This is so in my future. Now could you just send me some cooler weather (FALL!) for Texas? Please!
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